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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 140.7
  • Total Fat: 5.6 g
  • Cholesterol: 6.7 mg
  • Sodium: 184.5 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.6 g

View full nutritional breakdown of pickled beet and potato salad calories by ingredient
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pickled beet and potato salad

Submitted by: LADYL1963

Introduction

A combination of various beet recipes. You can use canned or fresh beets if you don't like the pickled ones. Mayo may be substituted for horseradish sauce, or a nice mustard vinaigrette. I ate it with a sliced hard boiled egg and a dill pickle on the side. A combination of various beet recipes. You can use canned or fresh beets if you don't like the pickled ones. Mayo may be substituted for horseradish sauce, or a nice mustard vinaigrette. I ate it with a sliced hard boiled egg and a dill pickle on the side.
Number of Servings: 6

Ingredients

    Approx 3 cups of boiled new potatoes, halved or quartered if necessary

    1 cup pickled beets, drained

    2 tbsp horseradish sauce

    1/4 cup chopped walnuts for topping
    1 oz reduced fat feta cheese for topping

    salt, pepper, celery seed to taste

Tips

Other recipes added carrots and celery. I served the salad and then added the walnuts and feta for better portion control.


Directions

boil potatoes, drain
add drained beets
salt, pepper, celery seed and horseradish sauce to taste
mix gingerly
top with chopped walnuts and feta cheese

Serving Size: 6 1/2 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user LADYL1963.






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