Heat the oil in a large skillet over medium high heat.
Add the onion and apples and saute for three to five minutes, until apples have softened.
Transfer to a medium bowl and sprinkle with the lemon juice.
Add the beets and capers and toss well.
Mix the mayo and sour cream together, then add to the salad, tossing gently to coat.
Season with salt and pepper to taste.
Transfer to serving bowl or individual plates and garnish with the parsley and chives.
Note: Use a glass or stainless bowl because the beets will stain plastic and some ceramics.
note 2: You can also do this with baby beets if you're lucky enough to find them at a farmer's market--increase the number of beets relative to their size.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (609g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 373 (60%)|
|Amt Per Serving||% DV|
|Total Fat 41.4g||55 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 8.2g|
|Cholesterol 18.9mg||6 %|
|Sodium 770.3mg||27 %|
|Potassium 680.3mg||18 %|
|Total Carbohydrate 68g||20 %|
|Dietary Fiber 11.6g||46 %|
|Sugars, other 56.4g|
|Protein 3.7g||5 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 624
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