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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Beet and Potato Salad

Source: dLife

Gorgeous salad of beets, potatoes and red onion.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	133.7

Total Carbs	31.3 g

Dietary Fiber	4.4 g

Sugars	9.8 g

Total Fat	0.1 g

Saturated Fat	0.0 g

Unsaturated Fat	0.0 g

Potassium	208.8 mg

Protein	6.4 g

Sodium	181.1 mg

Dietary Exchanges 0.1 Fat, 1.2 Vegetables, 0.2 Milk, 1.0 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In a large pot, boil the beets in plenty of water until tender, 40 to 60 minutes. Meanwhile, in a separate pot, boil the potatoes in lightly salted water for about 20 minutes, just until soft. Drain the potatoes and set aside to cool.
When the beets are easily pierced with a sharp knife, drain them and plunge them in cold water. When they have cooled enough to handle, peel and chop them into bite-sized pieces.
In a serving bowl, mix together the beets, potatoes, red onions, yogurt, dill, vinegar and pickles. Add salt and pepper to taste and chill for at least 30 minutes.