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(1)
60 minutes
Prep: 30 minutes
Cook: 30 minutes
509 calories per serving view nutrition facts
4 servings
suggest servings
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| 2 | pounds | beets | |
| 1 | x | salt | |
| 1/2 | each | onion | spanish, diced |
| 4 | each | tomatoes | skinned, seeded and diced |
| 2 | each | garlic cloves | chopped |
| 4 | tablespoons | italian parsley | fresh, chopped |
| 4 | tablespoons | cilantro | fresh, chopped |
| 4 | medium | potatoes | boiled |
| Dressing | |||
| 2 | tablespoons | vinegar | |
| 8 | tablespoons | olive oil | |
| 1 | x | salt and black pepper | to taste |
| 1 | x | red chili pepper | hot |
| Garnish | |||
| 1 | x | black olives | |
Cut off ends of beets.
Wash well and cook in boiling salted water until tender.
Drain and remove skins under running cold water.
Dice. Mix together the dressing ingredients. Combine beets in a salad bowl with the onion, tomato, garlic cilantro and parsley.
Pour over half the dressing, toss gently and chill for 30 minutes.
Slice the potatoes, place in a shallow bowl and toss with remaining dressing.
Chill. When ready to assemble, arrange beets, tomato and onion in the centre of a shallow bowl and arrange potatoes in a ring around them.
Garnish with olives.
| % Daily Value* | |
| Total Fat 27.0g | 41% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 193mg | 8% |
| Total Carbohydrate 64.0g | 21% |
| Dietary Fiber 9.0g | 38% |
| Sugars 23.0g | |
| Protein 8.0g | 17% |
| Vitamin A | 28% | Vitamin C | 71% | |
| Calcium | 8% | Iron | 17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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