Directions:
- Scrub beets and trim tops to 1 in. Place in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; simmer, covered, 30-60 minutes or until tender. Remove from the water; cool.
- Peel beets and cut into 1/2-in. cubes. In a large bowl, combine the apples, kale, cabbage, carrots, onion and beets.
- In a small bowl, whisk the remaining ingredients. Pour over salad; toss to coat. Refrigerate, covered, for at least 4 hours or until chilled, stirring occasionally. Yield: 12 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 136.04 Kcal (570 kJ) | ||
| Calories from fat | 56.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.23g | 10% | |
|---|---|---|---|
| Sodium | 280.24mg | 12% | |
| Potassium | 439.97mg | 9% | |
| Total Carbs | 19.43g | 6% | |
| Sugars | 13.62g | 54% | |
| Dietary Fiber | 4.08g | 16% | |
| Protein | 2.38g | 5% | |
| Vitamin C | 18.3mg | 31% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 35.3mg | 4% | |
| Amount Per 100 g | |||
| Calories | 77.56 Kcal (325 kJ) | ||
| Calories from fat | 31.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 10% | |
|---|---|---|---|
| Sodium | 159.77mg | 12% | |
| Potassium | 250.83mg | 9% | |
| Total Carbs | 11.08g | 6% | |
| Sugars | 7.76g | 54% | |
| Dietary Fiber | 2.33g | 16% | |
| Protein | 1.36g | 5% | |
| Vitamin C | 10.4mg | 31% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.6mg | 6% | |
| Calcium | 20.1mg | 4% | |
* 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.
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