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Beet and White Bean Salad Bowl

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Beet and White Bean Salad Bowl
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
343
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie343 kcal(16 %)
Protein12.34 g(13 %)
Fat9.23 g(8 %)
Carbohydrates58.34 g(39 %)
Sugar added0 g(0 %)
Roughage12.2 g(41 %)
Vitamin A1,367.2 mg(170,900 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.41 mg(3 %)
Vitamin B₁0.56 mg(56 %)
Vitamin B₂0.27 mg(25 %)
Niacin2.08 mg(17 %)
Vitamin B₆0.29 mg(21 %)
Folate131.12 μg(44 %)
Pantothenic acid0.39 mg(7 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.01 μg(0 %)
Vitamin C35.37 mg(37 %)
Potassium1,271.78 mg(32 %)
Calcium135.29 mg(14 %)
Magnesium107.8 mg(36 %)
Iron3.63 mg(24 %)
Iodine12.75 μg(6 %)
Zinc2.19 mg(27 %)
Saturated fatty acids1.33 g
Cholesterol4.35 mg
Author of this recipe:

Ingredients

for
4
Ingredients
4
medium Beets
3
4
1
small onion (finely chopped)
3
Dill Pickle (chopped)
2 cups
canned Butter bean (drained)
3 tablespoons
To garnish

Preparation steps

1.
Cook the whole unpeeled beetroot, potatoes and carrots in separate pans of boiling water for about 25 minutes until tender. Drain and cover with chilled water. Set aside to cool.
2.
When the vegetables are cool, peel and dice into small cubes.
3.
Mix together the vegetables, onion, pickles and beans until combined. Stir in the mayonnaise and season with salt.
4.
Put into a serving dish and garnish with dill. Serve immediately.