Glenda Shaffer served this one day and it was so good.
1. Preheat oven to 375?
2. Wrap beet in foil and bake tender about 1? hours. When cool, peel, cut/dice.
3. Cook potatoes for 10 minues in boiling water. Add carrots and cook until tender (these can be roasted too). When cool, cut/dice
4. In a large bowl, combine potatoes, carrots, onion, pickles, peas, beets, dill and green onion. Season with Salt and Pepper, toss gently.
5. In a small bowl, whisk vinegar, mustard and sugar. Whisk in oil and season with salt and pepper.
6. Toss veggies with dressing. Cover and refrigerate at least 30 minutes.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (217g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 242 | ||
Calories from Fat: 114 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.7g | 17 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 8.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 110.4mg | 4 % | |
Potassium 652.5mg | 17 % | |
Total Carbohydrate 28.8g | 8 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 24g | ||
Protein 4.3g | 6 % | |
Powered by: USDA Nutrition Database 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: 242
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