Directions:
- Cover beets with water in a pot and bring to a boil; cook until tender about 15 minutes. Remove from heat and stir in chicken stock. Allow beets to cool.
- Mix cucumber, egg, dill, and green onions in a bowl. Whisk buttermilk and sour cream until smooth in another bowl. Stir egg mixture and buttermilk mixture into cooled beets. Cover and refrigerate at least 2 hours before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 192.64 Kcal (807 kJ) | ||
| Calories from fat | 79.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.83g | 14% | |
|---|---|---|---|
| Cholesterol | 71.96mg | 24% | |
| Sodium | 301.04mg | 13% | |
| Potassium | 588.82mg | 13% | |
| Total Carbs | 18.81g | 6% | |
| Sugars | 12.75g | 51% | |
| Dietary Fiber | 2.65g | 11% | |
| Protein | 10.06g | 20% | |
| Vitamin C | 8.9mg | 15% | |
| Iron | 1mg | 5% | |
| Calcium | 213.6mg | 21% | |
| Amount Per 100 g | |||
| Calories | 56.73 Kcal (238 kJ) | ||
| Calories from fat | 23.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.6g | 14% | |
|---|---|---|---|
| Cholesterol | 21.19mg | 24% | |
| Sodium | 88.66mg | 13% | |
| Potassium | 173.41mg | 13% | |
| Total Carbs | 5.54g | 6% | |
| Sugars | 3.75g | 51% | |
| Dietary Fiber | 0.78g | 11% | |
| Protein | 2.96g | 20% | |
| Vitamin C | 2.6mg | 15% | |
| Iron | 0.3mg | 5% | |
| Calcium | 62.9mg | 21% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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