Directions:
- Wash beets, cut off top stem, and place in a pot with water to cover. Peel potato and carrots, and add to the pot. Bring to a gentle boil. Remove carrots and potato as they become fork tender - be careful not to overcook. Let cool. As beets become tender, remove to a bowl of cold water. Slip off the peels, and cool slightly.
- Dice beets.(Use about 4 - 6 cups diced). Dice carrots, potatoes. Make a small dice,for all vegies, about 1/2 cm or 1/4 inch. Chop onion fine. Place all in a large bowl. Add the diced dill pickles. Pour over 1/2 - 3/4 cups dill pickle juice. Stir gently.
- Cover and refrigerate until ready to serve.
- When serving, stir in about 2 heaping tablespoons mayonnaise, or to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 55.77 Kcal (233 kJ) | ||
| Calories from fat | 18.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 3% | |
|---|---|---|---|
| Cholesterol | 1.16mg | 0% | |
| Sodium | 381.27mg | 16% | |
| Potassium | 229.7mg | 5% | |
| Total Carbs | 9.72g | 3% | |
| Sugars | 4.33g | 17% | |
| Dietary Fiber | 2.17g | 9% | |
| Protein | 1.38g | 3% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 56.11 Kcal (235 kJ) | ||
| Calories from fat | 18.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.08g | 3% | |
|---|---|---|---|
| Cholesterol | 1.17mg | 0% | |
| Sodium | 383.6mg | 16% | |
| Potassium | 231.11mg | 5% | |
| Total Carbs | 9.78g | 3% | |
| Sugars | 4.36g | 17% | |
| Dietary Fiber | 2.18g | 9% | |
| Protein | 1.39g | 3% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 20.2mg | 2% | |
* 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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