Red Salad

4.3
(48)
37 Reviews
3 Photos

If you love beets, (which I didn't till I tried this) you'll love this! My Peruvian mother-in-law taught me how to make this extraordinary recipe! It goes great with fried chicken, but I usually make it when I make my Puerto Rican arroz con pollo. My husband refuses to eat chicken if I don't include this salad.

Submitted by eLi
Published on March 21, 2018
3
Prep Time:
15 mins
Cook Time:
2 hrs
Total Time:
2 hrs 15 mins
Servings:
4
Yield:
4 servings
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Ingredients

Original recipe (1X) yields 4 servings

  • 4 medium beets

  • 2 large red potatoes

  • 4 carrots

  • 2 tablespoons mayonnaise, or to taste

  • 1 tablespoon prepared yellow mustard, or to taste

Directions

  1. Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle.

  2. Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.

Nutrition Facts (per serving)

230 Calories
3g Fat
48g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 230
% Daily Value *
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 2mg 1%
Sodium 195mg 8%
Total Carbohydrate 48g 17%
Dietary Fiber 6g 23%
Total Sugars 10g
Protein 5g 10%
Vitamin C 27mg 29%
Calcium 42mg 3%
Iron 1mg 8%
Potassium 1004mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.