Prep Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 20 mins
Servings:
5
Ingredients
Directions
Combine buttermilk, beets and liquid, cucumber, green onions, dill, vinegar, and salt in a bowl. Cover the bowl; refrigerate 2 hours to overnight for best flavor. Serve cold.
Cook's Notes:
Feel adventurous? Use fresh beets with beet greens. Cook the beets and their greens in boiling water until tender. Strain, then use the broth to replace the beet liquid from the can. Chill, and garnish with the beet greens.
One 16-ounce container light sour cream or yogurt mixed with 16 ounces cold water can be substituted for buttermilk — both work very well. Be sure to use the same quantity as indicated for the buttermilk in the recipe.
Nutrition Facts (per serving)
| 110 | Calories |
| 0g | Fat |
| 19g | Carbs |
| 9g | Protein |
