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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.
Ingredients
- 4 medium beets
- 2 large red potatoes
- 4 carrots
- 2 tablespoons mayonnaise, or to taste
- 1 tablespoon prepared yellow mustard, or to taste
Directions
Step 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.
Step 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)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 230 | |
| % Daily Value * | |
| Total Fat3g | 4% |
| Saturated Fat1g | 3% |
| Cholesterol2mg | 1% |
| Sodium195mg | 8% |
| Total Carbohydrate48g | 17% |
| Dietary Fiber6g | 23% |
| Total Sugars10g | |
| Protein5g | |
| Vitamin C27mg | 133% |
| Calcium42mg | 3% |
| Iron1mg | 8% |
| Potassium1004mg | 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.
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