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Rosy Beet & Potato Salad with Garlic Dressing (Vegan)

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
4 medium beets
with greens
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2 large potatoes
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4 each garlic cloves
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3 tablespoons vegetable oil
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1 each lemon
juiced
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1 x salt and black pepper
to taste
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Ingredients

Amount Measure Ingredient Features
4 medium beets
with greens
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2 large potatoes
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4 each garlic cloves
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45 ml vegetable oil
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1 each lemon
juiced
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1 x salt and black pepper
to taste
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Directions

Remove greens from beets.

Cut greens into 1-inch-thick slices and boil until wilted and tender.

Drain thoroughly and set aside.

Boil beets until completely tender.

Drain, then cover in cold water to cool.

When cooled, slip off roots and skins.

Meanwhile, boil potatoes in their skins until tender.

Drain, cool thoroughly, then remove skins.

Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens.

Mince or press garlic, then combine with oil and lemon juice.

Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes.

Serve chilled with crusty bread.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 15439% from fat
 % Daily Value *
Total Fat 7g 10%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 6mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 4g
Vitamin A 0% Vitamin C 21%
Calcium 2% Iron 2%
* based on a 2,000 calorie diet How is this calculated?
 
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