Beets in Dill Sauce

Makes 8 1/2-cup servings

These sweet and sour beets are delicious hot or cold. Serve them as a side dish or add them to a green salad.

4 cups sliced beets
2 tablespoons lemon juice
1 tablespoon stone-ground mustard
1 tablespoon cider vinegar
1 tablespoon apple juice concentrate
1 teaspoon dried dill weed, or 1 tablespoon chopped fresh dill weed

Wash and peel beets, then slice into 1/4-inch rounds. Steam over boiling water until tender when pierced with a fork, about 20 minutes.

Mix lemon juice, mustard, vinegar, apple juice concentrate, and dill in a serving bowl. Add beets and toss to mix. Serve immediately, or chill before serving.

Per 1/2-cup serving

• Calories: 44
• Fat: 0.2 g
• Saturated Fat: 0 g
• Calories from Fat: 4.9%
• Cholesterol: 0 mg
• Protein: 1.6 g
• Carbohydrates: 9.9 g
• Sugar: 8.5 g
• Fiber: 1.8 g
• Sodium: 89 mg
• Calcium: 18 mg
• Iron: 0.8 mg
• Vitamin C: 4.2 mg
• Beta Carotene: 26 mcg
• Vitamin E: 0.1 mg

Source: Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.