Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
527
Calories
18g
Protein
20g
Fat
73g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Beet | 1/2 cup (85g) | 35 |
| Carrot | 1 medium (61g) | 25 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Bean | 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
- 1 small beet,
- 3-4 big potatoes,
- 1 carrot,
- a handful of green peas or dry beans,
- 1 pickle,
- 2 hard boiled eggs,
- 1 onion,
- 3 tablespoons oil,
- vinegar to taste,
- salt
Directions
1
Boil separately the beet, potatoes, carrot and peas or beans. Let cool.
2
Thinly slice the potatoes, carrot and beet and then mix with the peas or beans, chopped onion, and rounds of hard boiled eggs and pickle.
3
Add salt, oil and vinegar. Mix well and let stand at least an hour to mix the flavors. Arrange in salad bowl
4
Category:Romanian Recipes
5
Category:Romanian Salads
Recipe sourced from
fandom