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Root Vegetables Salad

 

This is another popular salad from my old country, Ukraine.
28

Yield

6

servings

Prep

45

min

Cook

20

min

Ready

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

Ingredients

2 each beets
boiled or baked
*
4 each potatoes
boiled
4 each carrots
boiled
1 each red onion
chopped
4 each pickles, sour
cubed
*
400 grams kidney beans, canned
drained and rinsed
*
¼ cup vinegar
¼ cup olive oil, extra-virgin
1 teaspoon salt

Directions

Cut in small cubes potatoes, beetroots, pickles and carrots and put in a large salad bowl.

Add chopped onion.

Drain red kidney beans and rinse under cold water and add to the vegetables.

Mix vinegar, salt and olive oil in a jar and add to the vegetables.

Add black pepper if desired and mix salad gently.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 21139% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 431mg 18%
Total Carbohydrate 10g 10%
Dietary Fiber 4g 15%
Sugars g
Protein 5g
Vitamin A 137% Vitamin C 22%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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