Showing You How To Give Up Sodium Without Giving Up Your Life
Beet And Potato Salad
This was an experiment that turned out well. Our garden produced lots of beets this year and I was looking for a new way to use them. Since we like them with mayonnaise, I thought maybe a non-traditional kind of salad.
4 medium beets
2 large red potatoes
2 T mayonnaise
1 T prepared yellow mustard
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 until everything both beets and potatoes are soft, about 30 minutes more. Drain, and let the vegetables cool until cool enough to handle. Cut into cubes, and place them in a bowl. Stir in mayonnaise and mustard until well coated. Serve either warm or cold.
Yield: 6 Servings
Sodium Category: LowSodium
Diabetic Exchanges
0.5 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
1 Vegetable
0 Lean Meat
0 Very Lean Meat
1 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 6 Amount Per Serving |
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| Calories | 103 |
| Calories from Fat | 39 |
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| % Daily Values * | |
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Total Fat 4 gr Saturated Fat 1 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 1 gr Cholesterol 3 mg Sodium 48 mg Potassium 303 mg Carbohydrates 15 gr Dietary Fiber 3.3gr Protein 2 gr |
6% 3% 1% 2% 8% 5% 13% |
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Vitamin A Vitamin C Calcium Iron |
1% 9% 3% 11% |
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* Percent Daily Values are based on a 2000 calorie diet |
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