WAW Potato Beet Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 lbs Small Red Potatoes cut in half2 Red Onions Quartered1.5 lbs Fresh Beets, Peeled and quarteredPam Olive Oil Spray2 tsp Olive Oil1/4 tsp salt2/3 cup Low sodium, fat free chicken or vegetable broth1/3 cup Balsamic Vinegar2 tsp brown sugar1/2 tsp thyme2 Tablespoons of Parsley
Pre-heat oven to 425.
Spray 2 cookie sheets with Pam. Place half of the Potatoes and Onion on each pan. Sprinkle each tray with 1 tsp Olive oil and 1/4 tsp salt. Mix well. Add beets (do not mix) and bake at 425 for 40 minute. Remove from oven to cool. Pour into large bowl.
In small sauce pan, combine remaining ingredients (except parsley) and bring to a boil. Reduce to medium high heat and simmer until mixture condenses to 1/3 cup of dressing. Pour over Potato, Onion and Beet mixture and sprinkle with parsley. Serve at room temp or chill. Serving size is 3/4 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user HEART2HAND2.
Spray 2 cookie sheets with Pam. Place half of the Potatoes and Onion on each pan. Sprinkle each tray with 1 tsp Olive oil and 1/4 tsp salt. Mix well. Add beets (do not mix) and bake at 425 for 40 minute. Remove from oven to cool. Pour into large bowl.
In small sauce pan, combine remaining ingredients (except parsley) and bring to a boil. Reduce to medium high heat and simmer until mixture condenses to 1/3 cup of dressing. Pour over Potato, Onion and Beet mixture and sprinkle with parsley. Serve at room temp or chill. Serving size is 3/4 cup.
Number of Servings: 8
Recipe submitted by SparkPeople user HEART2HAND2.
Nutritional Info Amount Per Serving
- Calories: 148.7
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 187.3 mg
- Total Carbs: 33.5 g
- Dietary Fiber: 5.2 g
- Protein: 4.8 g
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