Go Back Email Link
–+ servings
roasted beef salad with sour cream dressing and fresh dill
Add to Collection
Print Pin
5 from 4 votes

Polish Roasted Beets with Sour Cream Recipe

Roasted beets folded into tangy sour cream and dill for a classic Polish side dish that tastes even better after chilling.
Course Appetizer, dinner, Salad
Cuisine American, Polish
Diet Low Lactose, Vegetarian
Keyword Beets, comfort food, healthy, Roasted Beets, tangy
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 110kcal
Author Stephanie Manley

Ingredients

  • 2 pounds fresh beets
  • 1 cup sour cream
  • 1 tablespoon sugar
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/2 to 1 teaspoon dill

Instructions

  • Preheat oven to 350 degrees.
  • Wrap beets in foil and place them on a baking sheet.
  • Bake the beets for 35 to 45 minutes or until fork tender. If your beets are on the larger side they may take longer to bake.
  • When beets have cooled enough to handle, unwrap from foil packets and gently push off the skin of the beet.
  • Slice beets into 1/4-inch slices.
  • Place sour cream and sugar in a large bowl. Stir to combine.
  • Add beets and gently fold them into the sour cream sauce.
  • Season with black pepper, salt, and dill.
  • You may want to garnish with dill before serving.

Video

Nutrition

Calories: 110kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 256mg | Potassium: 409mg | Fiber: 3g | Sugar: 9g | Vitamin A: 215IU | Vitamin C: 5.8mg | Calcium: 50mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #copykatrecipes!