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Ingredients
- 2 lb beets salt
- 1/2 x spanish onion, diced
- 4 x tomatoes, skinned, seeded & diced
- 2 x garlic cloves, minced
- 4 Tbsp. italian parsley, minced
- 4 Tbsp. cilantro, minced
- 4 med potatoes, boiled
- 2 Tbsp. vinegar
- 8 Tbsp. extra virgin olive oil salt & pepper warm red pepper black olives
Directions
- Cut off ends of beets. Wash well & cook in boiling salted water till tender.
- Drain & remove skins under running cool water. Dice. Mix together the dressing ingredients.
- Combine beets in a salad bowl with the onion, tomato, garlic cilantro & parsley. Pour over half the dressing, toss gently & refrigeratefor 30 min.
- Slice the potatoes, place in a shallow bowl & toss with remaining dressing.
- Chill. When ready to assemble, arrange beets, tomato & onion in the center of a shallow bowl & arrange potatoes in a ring around them. Garnish with olives.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 468g | |
| Recipe makes 4 servings | |
| Calories 204 | |
| Calories from Fat 6 | 3% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.14g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 562mg | 23% |
| Potassium 2921mg | 83% |
| Total Carbs 44.42g | 12% |
| Dietary Fiber 11.1g | 37% |
| Sugars 4.7g | 3% |
| Protein 9.9g | 16% |
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