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Ingredients
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4 cups fat-free buttermilk
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1 cucumber - peeled, seeded, quartered lengthwise and diced
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1 (15 ounce) can sliced beets with liquid
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3 green onions, chopped
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2 tablespoons chopped fresh dill
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½ teaspoon salt, or to taste
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2 tablespoons white vinegar, or to taste
Directions
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Mix the buttermilk, cucumber, beets with their juice, green onions, dill, salt, and vinegar in a bowl; stir to mix thoroughly, and chill, covered, in refrigerator at least 2 hours or overnight for best flavor. Serve cold.
Cook's Notes
Feel adventuresome? Use fresh beets with tops. Clean and cook beets and tops on stove top in water until tender. Save and use the broth (strained) that is produced. Chill, and in place of canned beets add fresh along with the tops.
One 16 ounce container of light sour cream and 16 oz. cold water can substitute for buttermilk or yogurt -- both work very well with the same amounts being used as the light sour cream. Basically use equal amount of yogurt or light sour cream and cold water to equal 1 quart of total liquid.
Nutrition Facts (per serving)
110 | Calories |
0g | Fat |
19g | Carbs |
9g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 5 | |
Calories 110 | |
% Daily Value * | |
Total Fat 0g | 0% |
Cholesterol 4mg | 1% |
Sodium 577mg | 25% |
Total Carbohydrate 19g | 7% |
Dietary Fiber 2g | 8% |
Total Sugars 15g | |
Protein 9g | 17% |
Vitamin C 8mg | 9% |
Calcium 32mg | 2% |
Iron 2mg | 11% |
Potassium 244mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.