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Beet and Potato Salad
Source: dLife

Gorgeous salad of beets, potatoes and red onion.

Prep Time: 45 minutes
Cook Time: 60 minutes
Difficulty: Easy

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
, 1 1/2 Vegetables , 1/2 Milk , 1 1/2 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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4 each  fresh whole beets
5 each  potatoes, fresh, medium
0 1/2 cup  fresh chopped red onion
1 cup  plain nonfat yogurt
0 1/4 cup  fresh dill weed
2 tsp  cider vinegar
2 each  Pickles, dill, small
1 pinch  salt and pepper
  1. 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.
  2. 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.
  3. 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.

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