Skinnytaste · by Gina Homolka★ 4.9 (14)
Beet Salad
NUTRITION · PER SERVING75M COOK
CAL 3%·PRO 3%
CARBS 10G62% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 2G35% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Creamy salad of tender roasted beets and carrots bound with mayo and fresh cilantro. Light and refreshing, it works as a side dish or make-ahead salad.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 4 large red beets (washed and stems cut off)
- 2 cup carrots (peeled)
- 2 tbsp cilantro (chopped, plus more for garnish)
- 2 tbsp diced onion
- ¼ cup light mayonnaise
- kosher salt ( and black pepper, to taste)
At a glance
PER SERVING · TIME 75M
CAL 3%·PRO 3%
CARBS 10G62% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER6G TOTAL SUGAR
FAT 2G35% OF CAL
0G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 305mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 329mg
- Calcium
- 23mg
- Iron
- 0.40mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.