Potato and Beetroot Salad
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388 calories
61 g
0 g
14 g
11 g
2 g
564 g
642 g
18 g
0 g
12 g
Nutrition Facts
Serving Size
564g
Amount Per Serving
Calories 388
Calories from Fat 120
% Daily Value *
Total Fat 14g
22%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 5g
Monounsaturated Fat 7g
Cholesterol 0mg
0%
Sodium 642mg
27%
Total Carbohydrates 61g
20%
Dietary Fiber 13g
52%
Sugars 18g
Protein 11g
Vitamin A
378%
Vitamin C
197%
Calcium
17%
Iron
27%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup potato (around 1 large potato)
  2. 1 cup of beets (around two medium size beets)
  3. 1 cup carrots (around one large carrot)
  4. 1 tbsp Dijon mustard
  5. 1 tbsp capers
  6. 1 tbsp tahini sauce
  7. 1 tsp white wine vinegar (around a splash)
  8. 1tsp olive oil (around a splash)
  9. 1 yellow/red/green pepper
Instructions
  1. 1. Boil potato and carrot in a pan, beets in separate pan until tender but not too soft. Drain and leave aside to cool.
  2. 2. Cut into medium size cubes when cool.
  3. 3. In a small bowl mix Dijon mustard, capers, tahini, vinegar and oil until uniform in consistency.
  4. 4. Dice the pepper.
  5. 5. Mix all in a salad bowl and enjoy.
Notes
  1. • Personally, I enjoy this salad when it is warm, but it can be enjoyed cold and keeps very well in the fridge.
  2. • You can add more fresh vegetables like arugula and lettuce if you prefer, it is a very versatile recipe and you can definitely add your own spin on it.
beta
calories
388
fat
14g
protein
11g
carbs
61g
more
Sincerely Suki https://sincerelysuki.com/

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