Directions:
- In medium stockpot bring 2 quarts water to a boil.
- Trim all but 2 inches of stalk from the beets then drop into water.
- Simmer over medium high heat for 45 minutes.
- Remove beets from pot and allow them to cool.
- Remove skins from beets then cut off remaining stalks and cut into cubes.
- Place beets, onions, chives, garlic, parsley and lemon mint in a medium bowl and toss.
- Add salt, pepper, vinegar and oil then toss again until all ingredients are coated.
- Cover and refrigerate 2 hours.
- Remove salad from refrigerator and allow to sit uncovered 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.03 Kcal (561 kJ) | ||
| Calories from fat | 111.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.34g | 19% | |
|---|---|---|---|
| Sodium | 332.82mg | 14% | |
| Potassium | 187.29mg | 4% | |
| Total Carbs | 6.01g | 2% | |
| Sugars | 4.2g | 17% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 1.17g | 2% | |
| Vitamin C | 13.4mg | 22% | |
| Iron | 0.9mg | 5% | |
| Calcium | 21mg | 2% | |
| Amount Per 100 g | |||
| Calories | 124.58 Kcal (522 kJ) | ||
| Calories from fat | 103.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.47g | 19% | |
|---|---|---|---|
| Sodium | 309.35mg | 14% | |
| Potassium | 174.08mg | 4% | |
| Total Carbs | 5.58g | 2% | |
| Sugars | 3.91g | 17% | |
| Dietary Fiber | 1.49g | 6% | |
| Protein | 1.08g | 2% | |
| Vitamin C | 12.4mg | 22% | |
| Iron | 0.8mg | 5% | |
| Calcium | 19.5mg | 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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