Beet and Cucumber Salad Recipe

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Beet and Cucumber Salad
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Ingredients:

Directions:

  1. Prepare an ice water bath.
  2. Trim beet stems to 2 inches, but leave roots intact; wash beets well.
  3. In a large saute pan, cover beets with salted water and cook, over medium high heat, until they can easily be pierced with a fork, or about 30 minutes.
  4. Drain and submerge in ice cold water bath.
  5. The skins and root ends should be easily removed; discard the beet tops with the stems.
  6. Cut peeled beets in half and then in 1/2 inch half moon slices.
  7. Combine beets, cucumbers, tomatoes, onion, vinegar, and cilantro in a large bowl; season to taste with salt and pepper.
  8. Cover and refrigerate until serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 36.54 Kcal (153 kJ)
Calories from fat 0.01 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 49.87mg 2%
Potassium 313.78mg 7%
Total Carbs 7.92g 3%
Sugars 4.74g 19%
Dietary Fiber 2.54g 10%
Protein 1.93g 4%
Vitamin C 6.5mg 11%
Iron 0.6mg 3%
Calcium 20.1mg 2%
Amount Per 100 g
Calories 24.26 Kcal (102 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 33.11mg 2%
Potassium 208.36mg 7%
Total Carbs 5.26g 3%
Sugars 3.14g 19%
Dietary Fiber 1.69g 10%
Protein 1.28g 4%
Vitamin C 4.3mg 11%
Iron 0.4mg 3%
Calcium 13.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.2
    Points
  • 1
    PointsPlus

Good Points

  • low calorie,
  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

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