Directions:
- Cook beets and carrots together and potatoes separately, because they are cooking faster.
- All veggies should be cooked through but not mushy.
- Drain water and let veggies cool.
- The idea is to cut all ingredients in as uniform way as possible - small dice (see photo).
- If you like to preserve each vegetable's natural color, cut beet root first, and pour 1-2 tbsp olive oil on it. Turn to coat. Then add other veggies. Oil will prevent beets from coloring others.
- Anyway, chop all veggies in a uniform way and mix together.
- Add salt, pepper, oil and vinegar to taste.
- Chill for 1-2 hours
- Sprinkle fresh parsley over before serving
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 123.45 Kcal (517 kJ) | ||
| Calories from fat | 13.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.51g | 2% | |
|---|---|---|---|
| Sodium | 593.51mg | 25% | |
| Potassium | 346.02mg | 7% | |
| Total Carbs | 24.45g | 8% | |
| Sugars | 7.45g | 30% | |
| Dietary Fiber | 4.92g | 20% | |
| Protein | 2.73g | 5% | |
| Vitamin C | 15.6mg | 26% | |
| Vitamin A | 1mg | 34% | |
| Iron | 1.1mg | 6% | |
| Calcium | 79.3mg | 8% | |
| Amount Per 100 g | |||
| Calories | 57.55 Kcal (241 kJ) | ||
| Calories from fat | 6.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.71g | 2% | |
|---|---|---|---|
| Sodium | 276.66mg | 25% | |
| Potassium | 161.3mg | 7% | |
| Total Carbs | 11.4g | 8% | |
| Sugars | 3.47g | 30% | |
| Dietary Fiber | 2.29g | 20% | |
| Protein | 1.27g | 5% | |
| Vitamin C | 7.3mg | 26% | |
| Vitamin A | 0.5mg | 34% | |
| Iron | 0.5mg | 6% | |
| Calcium | 37mg | 8% | |
* 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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