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Beet And Celery Salad Recipe
|Olive oil||4 Tablespoon|
|Vinegar/Lemon juice||2 Tablespoon|
|Freshly ground black pepper||To Taste|
|Lettuce leaves||3 (For Garnish)|
Serving size: Complete recipe
Calories 820 Calories from Fat 541
% Daily Value*
Total Fat 61 g94.3%
Saturated Fat 8.5 g42.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 962.2 mg40.1%
Total Carbohydrates 63 g21%
Dietary Fiber 19.4 g77.5%
Sugars 43 g
Protein 11 g22%
Vitamin A 59.2% Vitamin C 64.6%
Calcium 16.2% Iron 33%
*Based on a 2000 Calorie diet
Wash the beets but leave the 'tail' attached.
Boil rapidly for 45 minutes, until tender, then peel and chop into small cubes.
Chop the celery.
Combine the vegetables in a wooden bowl, then mix the oil, vinegar, salt and pepper and pour the dressing over the salad.
Toss gently and serve on a bed of lettuce, topped with slices of hard-boiled egg and chopped chives.