Ecuadorean Beet Salad Recipe

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Ecuadorean Beet Salad
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Ingredients:

Directions:

  1. Mix potatoes, beets, carrots, egg and onion together.
  2. In a separate bowl mix the oil lemon water and salt.
  3. Mix all the ingredients together.
  4. Taste make sure it is real tangy from the lemon and salty from the salt. if not then add more.
  5. The oil can be substituted with extra water for dieters.
  6. Then either steam or boil white rice serve the hot rice with the chilled beat salad and taste them together.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 138.36 Kcal (579 kJ)
Calories from fat 73.58 Kcal
% Daily Value*
Total Fat 8.18g 13%
Cholesterol 46.63mg 16%
Sodium 628.22mg 26%
Potassium 296.1mg 6%
Total Carbs 14.31g 5%
Sugars 6.65g 27%
Dietary Fiber 2.02g 8%
Protein 3.08g 6%
Vitamin C 13.3mg 22%
Vitamin A 0.5mg 18%
Iron 0.7mg 4%
Calcium 33.3mg 3%
Amount Per 100 g
Calories 99.89 Kcal (418 kJ)
Calories from fat 53.12 Kcal
% Daily Value*
Total Fat 5.9g 13%
Cholesterol 33.66mg 16%
Sodium 453.55mg 26%
Potassium 213.77mg 6%
Total Carbs 10.33g 5%
Sugars 4.8g 27%
Dietary Fiber 1.46g 8%
Protein 2.22g 6%
Vitamin C 9.6mg 22%
Vitamin A 0.4mg 18%
Iron 0.5mg 4%
Calcium 24.1mg 3%

* 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

  • 3
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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