Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
446
Calories
11g
Protein
14g
Fat
72g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Salt | 1 tsp (6g) | 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 beets
- 3-4 big potatoes
- 1 carrot
- 1can of green peas drained
- 2-3 pickles
- 1 onion
- 3 tablespoons oil
- salt
Directions
1
Boil separately the beet, potatoes and carrot. Let cool.
2
Cube the potatoes, carrot and beet and then mix with the peas, chopped onion and pickles.
3
Add salt and oil. Mix well and let stand at least an hour to mix the flavors.
4
Arrange in salad bowl.
5
Category:Moldovan Recipes
6
Category:Moldovan Appetizers
Recipe sourced from
fandom