Directions:
- Boil the beets, whole, for about 20-25 minutes. Rinse under running water as you rub off their skins. Cut them julienne style while they are still warm. Marinate them in vinegar, garlic and honey. Let stand 30 minutes. During this time cut the pomegranate open and remove the seeds. When the beets are done marinating, drain most of the liquid reserving 1/2 cup. Mix together the 1/2 cup marinating liquid, mayonnaise, beets, pomegranates, onion and dill. Cover with plastic wrap and refrigerate for 2 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 197 Kcal (825 kJ) | ||
| Calories from fat | 85.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.55g | 15% | |
|---|---|---|---|
| Cholesterol | 5.08mg | 2% | |
| Sodium | 166.43mg | 7% | |
| Potassium | 523.02mg | 11% | |
| Total Carbs | 25.58g | 9% | |
| Sugars | 18.84g | 75% | |
| Dietary Fiber | 5.44g | 22% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 11.5mg | 19% | |
| Iron | 1.1mg | 6% | |
| Calcium | 30.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 86.81 Kcal (363 kJ) | ||
| Calories from fat | 37.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.21g | 15% | |
|---|---|---|---|
| Cholesterol | 2.24mg | 2% | |
| Sodium | 73.34mg | 7% | |
| Potassium | 230.46mg | 11% | |
| Total Carbs | 11.27g | 9% | |
| Sugars | 8.3g | 75% | |
| Dietary Fiber | 2.4g | 22% | |
| Protein | 1.51g | 7% | |
| Vitamin C | 5mg | 19% | |
| Iron | 0.5mg | 6% | |
| Calcium | 13.5mg | 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.
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