1. Rinse the beets. Place in a pot or pressure cooker, and cover with water. Boil or pressure cook the beets until tender. This can take up to an hour and half when boiling.
2. Drain the beets, and slide the skins off while the beets are still warm. Allow the beets to cool, and then cut the beets into 1/4-inch cubes.
3. Mix the cubed beets in a large bowl with the remaining ingredients, seasoning to taste with salt and pepper. Cover tightly, and refrigerate at least an hour.
4. Prio to serving, taste the salad and adjust the seasoning if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (117g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 9 (16%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 107.5mg||4 %|
|Potassium 376.9mg||10 %|
|Total Carbohydrate 11.2g||3 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 7.9g|
|Protein 1.9g||3 %|
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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: 57
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