Directions:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.69 Kcal (556 kJ) | ||
| Calories from fat | 61.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.81g | 10% | |
|---|---|---|---|
| Sodium | 182.45mg | 8% | |
| Potassium | 345.6mg | 7% | |
| Total Carbs | 17.24g | 6% | |
| Sugars | 5.02g | 20% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 2.02g | 4% | |
| Vitamin C | 3.8mg | 6% | |
| Vitamin A | 0.8mg | 26% | |
| Iron | 0.9mg | 5% | |
| Calcium | 35.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 104.58 Kcal (438 kJ) | ||
| Calories from fat | 48.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 10% | |
|---|---|---|---|
| Sodium | 143.79mg | 8% | |
| Potassium | 272.36mg | 7% | |
| Total Carbs | 13.58g | 6% | |
| Sugars | 3.96g | 20% | |
| Dietary Fiber | 2.5g | 13% | |
| Protein | 1.59g | 4% | |
| Vitamin C | 3mg | 6% | |
| Vitamin A | 0.6mg | 26% | |
| Iron | 0.7mg | 5% | |
| Calcium | 27.6mg | 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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