Beet Salad Recipe

Honestly I tried this Beet Salad with the vegetables and herbs I had at hand. However, I was more than surprised with the resulting Beet Salad. It was more than simply delicious!

Summary

CourseMethod
Main Ingredient

Ingredients

 Green onions2 Tablespoon, finely sliced (30 ml)
 Onions2 Tablespoon, chopped (30 ml)
 Parsley1 Tablespoon (15 ml)
 Chives1 Tablespoon (15 ml)
 Beets19 Ounce, diced (canned,drained)
 Dry mustard1 Tablespoon (15 ml)
 Red wine vinegar2 Tablespoon (30 ml)
 Vegetable oil180 Milliliter (3/4 cup)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 1875 Calories from Fat 1602

% Daily Value*

Total Fat 182 g280.5%

Saturated Fat 23.6 g118%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 830.2 mg34.6%

Total Carbohydrates 58 g19.5%

Dietary Fiber 17.7 g71%

Sugars 38.7 g

Protein 11 g22.8%

Vitamin A 65.9% Vitamin C 118.7%

Calcium 15.5% Iron 36.4%

*Based on a 2000 Calorie diet

Directions

–  In a salad bowl, combine all vegetables and herbs and set aside.
–  In a small bowl, mix together dressing ingredients. Pour over salad.
–  Refrigerate for a few hours to marinate.
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