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Potato, Beet, and Egg Salad

Vegetarian Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 20 minutes
Cost per serving: 0,76 €
Energy: 283 kcal / serving

Instructions

  • 1.   In a medium saucepan of water, cook the potatoes until they are fork-tender (avoid overcooking so they remain in pieces in the salad).

    Allow to cool slightly.
  • 2.   Steam or boil the beets until they are tender.

    Allow to cool slightly.
  • 3.   In a large bowl, combine all the salad ingredients.
  • 4.   Pour the vinegar over the salad and gently mix using a wooden spoon.

Ingredients for servings

  • 650 g of potato
  • 450 g of cooked beetroot
  • 20 g of chives
  • 10 g of ground coriander
  • 6 eggs
  • 1 drizzle of balsamic vinegar

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    283 kcal
    14 %
  • Fat
    7,7 g
    11 %
  • of which saturated
    2 g
    10 %
  • Carbohydrates
    35,3 g
    14 %
  • of which sugar
    ?
    ?
  • Protein
    13,96 g
    28 %
  • Fibers
    6,95 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.