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Root Vegetables Salad

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Recipe

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

 

Yield

6 servings

Prep

45 min

Cook

20 min

Ready

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

Ingredients

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

Amount Measure Ingredient Features
2 each beets
boiled or baked
* Camera
4 each potatoes
boiled
Camera
4 each carrots
boiled
Camera
1 each red onion
chopped
Camera
4 each pickles, sour
cubed
*
4E+2 grams kidney beans, canned
drained and rinsed
* Camera
59 ml vinegar
Camera
59 ml olive oil, extra-virgin
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5 ml salt
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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 Arrow up button

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Nutrition Facts

Serving Size 227g (8.0 oz)
Amount per Serving
Calories 21139% 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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