Beet and Carrot Salad Recipe
Ingredients
| Cut beets/Whole beets | 1 Can (10 oz) | |
| Carrots | 5 (Cooked) | |
| Celery stalks | 1⁄2 Cup (8 tbs), cut fine | |
| Chopped onion | 2 Teaspoon | |
| Vinegar | 2 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Mayonnaise | 1 Tablespoon | |
| Parsley | 1 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size
Calories 111 Calories from Fat 24
% Daily Value*
Total Fat 3 g4.1%
Saturated Fat 0.26 g1.3%
Trans Fat 0 g
Cholesterol 2.1 mg0.7%
Sodium 191 mg8%
Total Carbohydrates 21 g7%
Dietary Fiber 3.6 g14.5%
Sugars 16.1 g
Protein 2 g3.4%
Vitamin A 210.3% Vitamin C 18.1%
Calcium 3.9% Iron 4.7%
*Based on a 2000 Calorie diet
Directions
Stage2-Add the vinegar and sugar.
Stage3-Cook for a few minutes. Cool mixture so beets will marinate in the sweet sour liquid. Then drain off liquid.
Stage4-To the beets, add diced cooked carrots, chopped celery, onion, salt, and enough mayonnaise to mix together. (Half the mayonnaise and half the French dressing give a good blend for the mixture.) Serve on lettuce.
Chef
