Beet Egg Cold Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 small beets skin on5 small potatoes skin on3 eggs1 small onion4 tbsp of olive oil
Wash beets potatoes put in large pot with water add eggs.
Cook all together remove eggs after after 10 minutes, (put in a bowl with cold ice water) peel eggs remove yolk (to be crumbled last into salad), whites can be cut up small chunkie
cook potatoes and beets until knife can enter potatoes and beets easily ----do not over cook (potatoes come out next) peel cut into cube style and set aside.
Once beets cooked, peel, and cut into cubes
Slice a small onion in long thin strips
In a large bowl, combine beets, potatoes, egg whites, onions and toss real well with olive oil, salt and pepper.
Add yolk. Crumbling between fingers. Now toss lightly.
Refrigerate, best before 6 days
Serving Size: 12 large serving spoon
Number of Servings: 12
Recipe submitted by SparkPeople user NANCYSRUPOLO.
Cook all together remove eggs after after 10 minutes, (put in a bowl with cold ice water) peel eggs remove yolk (to be crumbled last into salad), whites can be cut up small chunkie
cook potatoes and beets until knife can enter potatoes and beets easily ----do not over cook (potatoes come out next) peel cut into cube style and set aside.
Once beets cooked, peel, and cut into cubes
Slice a small onion in long thin strips
In a large bowl, combine beets, potatoes, egg whites, onions and toss real well with olive oil, salt and pepper.
Add yolk. Crumbling between fingers. Now toss lightly.
Refrigerate, best before 6 days
Serving Size: 12 large serving spoon
Number of Servings: 12
Recipe submitted by SparkPeople user NANCYSRUPOLO.
Nutritional Info Amount Per Serving
- Calories: 85.0
- Total Fat: 7.0 g
- Cholesterol: 46.5 mg
- Sodium: 39.9 mg
- Total Carbs: 3.8 g
- Dietary Fiber: 0.5 g
- Protein: 2.0 g
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