Try this Russian Beet Salad (Katzen) recipe, or contribute your own.
Suggest a better descriptionServes 4 to 5. Trim the beets of their stems and greens, and place them in a medium-large (non reactive) saucepan. Cover them with water, bring to a boil, and cook until they are tender enough for a fork to slide in easily (about 25 minutes). Meanwhile, combine the vinegar, garlic, honey, and salt in a medium-large bowl. Stir until well-combined. Rinse the cooked beets under cold running water as you rub off their skins. Chop them into l/2-inch bits, and while they are still warm, add them to the vinegar mixture. Let stand 30 minutes. Add all remaining ingredients. Mix well, and chill until very cold. Variations: Or roast beets, 350F, covered for about 45 minutes or more. Let stand until cool enough to handle. Just the beets with pickling juice, and diced jicama and/or firm tofu instead of the egg white. Serve yogurt mixed with cucumbers on side. Just this with mesclun. >1995 :DIET FOR ALL SEASONS, by Elson M. Haas (MD) (Paperback - ISBN 0890877327 - Celestial Arts - 1995) Hanneman/Buster > eat-lf april98 Notes: *Excerpt from THE ENCHANTED BROCCOLI FOREST (Revised) by Mollie Katzen, 1982 1995 Ten Speed. TIME TIP: Boil the eggs at the same time as the beets; prepare the marinade in the meanwhile. Recipe by: A DIET FOR ALL SEASONS (1995) Haas & Manzolini Posted to EAT-LF Digest by KitPATh
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 5 | ||
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Calories: 274 | ||
Calories from Fat: 97 (35%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.8g | 14 % | |
Saturated Fat 3.5g | 18 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 425mg | 131 % | |
Sodium 274.2mg | 9 % | |
Potassium 797.5mg | 21 % | |
Total Carbohydrate 28.4g | 8 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 23.8g | ||
Protein 17.6g | 25 % | |
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: 274
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