Directions:
- Place the beets, potatoes, and carrot into a saucepan, fill with water, and bring to a boil. Reduce heat and simmer until tender, about 20 minutes. Remove vegetables and allow to cool; peel the beets and potatoes. Dice the beets, potatoes, and carrot, and place into a salad bowl. Stir in onion, pickle, sauerkraut, olive oil, and salt. Chill the salad for 2 to 3 hours; serve cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 138.31 Kcal (579 kJ) | ||
| Calories from fat | 63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7g | 11% | |
|---|---|---|---|
| Sodium | 213.68mg | 9% | |
| Potassium | 435.87mg | 9% | |
| Total Carbs | 17.77g | 6% | |
| Sugars | 7.59g | 30% | |
| Dietary Fiber | 4.2g | 17% | |
| Protein | 2.58g | 5% | |
| Vitamin C | 7.2mg | 12% | |
| Vitamin A | 0.5mg | 18% | |
| Iron | 1.2mg | 7% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 90.3 Kcal (378 kJ) | ||
| Calories from fat | 41.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 11% | |
|---|---|---|---|
| Sodium | 139.5mg | 9% | |
| Potassium | 284.57mg | 9% | |
| Total Carbs | 11.6g | 6% | |
| Sugars | 4.95g | 30% | |
| Dietary Fiber | 2.74g | 17% | |
| Protein | 1.68g | 5% | |
| Vitamin C | 4.7mg | 12% | |
| Vitamin A | 0.3mg | 18% | |
| Iron | 0.8mg | 7% | |
| Calcium | 22.7mg | 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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