Directions:
- Cook the vegetables in their skin beforehand until just tender and let cool. You can boil or even better, roast the potatoes, carrots and beets(unless you're using pickled beets).
- Peel the vegetables and onion, and cut them into small, equal-sized cubes.
- Chop the gherkin into small pieces.
- Mix the vegetables and gherkin together and season with a little salt and white pepper.
- Whip the cream lightly, season with sugar and vinegar and add a few drops of beet cooking liquid for color.
- Serve the dressing separately.
- Garnish the salad with hard-boiled eggs, the yolks and whites chopped separately and laid in stripes on the top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.32 Kcal (1396 kJ) | ||
| Calories from fat | 118.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.22g | 20% | |
|---|---|---|---|
| Cholesterol | 214.14mg | 71% | |
| Sodium | 183.05mg | 8% | |
| Potassium | 793.54mg | 17% | |
| Total Carbs | 44.66g | 15% | |
| Sugars | 20g | 80% | |
| Dietary Fiber | 7.74g | 31% | |
| Protein | 10.8g | 22% | |
| Vitamin C | 27.9mg | 46% | |
| Vitamin A | 2mg | 66% | |
| Iron | 2.5mg | 14% | |
| Calcium | 121.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 81.8 Kcal (342 kJ) | ||
| Calories from fat | 29.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.24g | 20% | |
|---|---|---|---|
| Cholesterol | 52.55mg | 71% | |
| Sodium | 44.93mg | 8% | |
| Potassium | 194.75mg | 17% | |
| Total Carbs | 10.96g | 15% | |
| Sugars | 4.91g | 80% | |
| Dietary Fiber | 1.9g | 31% | |
| Protein | 2.65g | 22% | |
| Vitamin C | 6.8mg | 46% | |
| Vitamin A | 0.5mg | 66% | |
| Iron | 0.6mg | 14% | |
| Calcium | 29.8mg | 12% | |
* 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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