Natasha's Kitchen · by Natasha Kravchuk★ 4.8 (17)
Marinated Beet Salad
NUTRITION · PER SERVING190M COOK
CAL 21%·PRO 9%
CARBS 40G39% OF CAL
9G FIBER12G ADDED18G INTRINSIC1G OTHER30G TOTAL SUGAR
FAT 28G61% OF CAL
4G SAT24G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful marinated beet salad loaded with fresh vegetables and a tangy vinegar dressing. This make-ahead salad is perfect for potlucks and improves with time in the refrigerator.
sidesalad🥧 baking dish🍲 stockpotdairy freegluten freeveganvegetarian
View the full recipe on Natasha's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3 lbs fresh beets (6 large)
- 1 lb carrot (8 medium, grated)
- 1 lb 2 medium onions, finely chopped
- 3/4 lb 5 medium tomatoes, diced
- 1 red bell pepper (seeded and sliced into thin strips)
- 1 cup olive oil or canola oil
- 1/2 cup white vinegar
- 1/2 cup granulated sugar
- 1 Tbsp salt (I used sea salt and non-iodized is best)
At a glance
PER SERVING · TIME 190M
CAL 21%·PRO 9%
CARBS 40G39% OF CAL
9G FIBER12G ADDED18G INTRINSIC1G OTHER30G TOTAL SUGAR
FAT 28G61% OF CAL
4G SAT24G 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
- 20m
- Cook
- 2h 50m
- Sodium
- 235mg
- Total sugar
- 30g
- Added sugar
- 12g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 978mg
- Calcium
- 62mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 235MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.