Appetizers / Soups / Salads

Beet Egg Cold Salad is for Salad.

Beet Egg Cold Salad takes 30 minutes to prepare.

Beet Egg Cold Salad takes 45 minutes to cook.

Beet Egg Cold Salad makes 12 servings.

The ingredients for Beet Egg Cold Salad are:

6 small beets skin on
5 small potatoes skin on
3 eggs
1 small onion
4 tbsp of olive oil

Here is how you make Beet Egg Cold Salad:

Wash beets potatoes put in large pot with water add eggs.Cook all together remove eggs after after 10 minutes, (put in a bowl with cold ice water) peel eggs remove yolk (to be crumbled last into salad), whites can be cut up small chunkie cook potatoes and beets until knife can enter potatoes and beets easily ----do not over cook (potatoes come out next) peel cut into cube style and set aside.Once beets cooked, peel, and cut into cubesSlice a small onion in long thin stripsIn a large bowl, combine beets, potatoes, egg whites, onions and toss real well with olive oil, salt and pepper.Add yolk. Crumbling between fingers. Now toss lightly. Refrigerate, best before 6 daysServing Size: 12 large serving spoonNumber of Servings: 12Recipe submitted by SparkPeople user NANCYSRUPOLO.

The nutritional information for Beet Egg Cold Salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 85.0

• Total Fat: 7.0 g
• Cholesterol: 46.5 mg
• Sodium: 39.9 mg
• Total Carbs: 3.8 g
• Dietary Fiber: 0.5 g
• Protein: 2.0 g

Beet Egg Cold Salad is Spanish cuisine.