Beet & Carrot Salad
Recipe: #16895
January 22, 2015
Categories: Salads, Vegetable Salad, Beet, Carrot, South American, July 4th, Labor Day, Gluten-Free, Kosher, Vegetarian, more
"From Columbia, South America"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (104.7 g)
- Calories 60.8
- Total Fat - 2 g
- Saturated Fat - 0.6 g
- Cholesterol - 69.5 mg
- Sodium - 111.9 mg
- Total Carbohydrate - 8 g
- Dietary Fiber - 2.3 g
- Sugars - 3.9 g
- Protein - 3.2 g
- Calcium - 42.8 mg
- Iron - 0.7 mg
- Vitamin C - 6.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place beet, carrots and eggs in a large saucepan, boil until veggies are tender.
Step 2
Chop veggies into pea sized pieces
Step 3
Chop eggs same way.
Step 4
Mix all ingredients together.
Tips
No special items needed.
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