Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
395
Calories
7g
Protein
14g
Fat
58g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 lbs tiny new potatoes (do not peel)
- 2 tablespoons minced onions
- 2 tablespoons minced parsley
- 1 (16 ounces) jar pickled beets, drained and diced
- 2 tablespoons chopped chives
- 2 tablespoons wine vinegar
- 6 tablespoons salad oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- =
Directions
1
Cook potatoes in boiling water 20-25 minutes, just until tender.
2
Cool and slice thickly.
3
Place potaotes, onions, and parsley in the bottom of a salad bowl.
4
Top with with diced beets and chopped chives.
5
Mix together vinegar, oil, salt and pepper.
6
Pour over salad.
7
Cover and chill 2-3 hours before serving.
Recipe sourced from
fandom