Directions:
- Place the beets into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 20 minutes. Add the carrots and potatoes. Boil for another 10 minutes, then cover the pot and leave overnight.
- The next day, peel and dice the beets, carrots, and potatoes into small, even pieces. Place the vegetables in a large bowl. Stir in the pickles, onion, peas, olive oil, salt, and pepper. Garnish with parsley before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 70.18 Kcal (294 kJ) | ||
| Calories from fat | 15.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.75g | 3% | |
|---|---|---|---|
| Sodium | 278.06mg | 12% | |
| Potassium | 310.99mg | 7% | |
| Total Carbs | 12.81g | 4% | |
| Sugars | 5.09g | 20% | |
| Dietary Fiber | 2.99g | 12% | |
| Protein | 1.76g | 4% | |
| Vitamin C | 4.9mg | 8% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 62.22 Kcal (261 kJ) | ||
| Calories from fat | 14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.56g | 3% | |
|---|---|---|---|
| Sodium | 246.5mg | 12% | |
| Potassium | 275.7mg | 7% | |
| Total Carbs | 11.35g | 4% | |
| Sugars | 4.51g | 20% | |
| Dietary Fiber | 2.65g | 12% | |
| Protein | 1.56g | 4% | |
| Vitamin C | 4.3mg | 8% | |
| Vitamin A | 0.5mg | 19% | |
| Iron | 0.6mg | 3% | |
| Calcium | 28.6mg | 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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