RECIPES FOR HEALTH Beet and Potato Salad
Posted: Tue Oct 21, 2014 12:36 pmRECIPES FOR HEALTH
Beet and Potato Salad
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for potatoes here.
4 to 6 servings Gluten-Free, Nut-Free
INGREDIENTS
¾ pound potatoes
2 large beets, roasted
1 celery rib, diced
½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
¼ cup plain low-fat yogurt
Freshly ground pepper
PREPARATION
1 Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
2 Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
3 In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutritional information per serving: 254 calories; 16 grams total fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 93 milligrams cholesterol; 21 grams carbohydrates; 3 grams dietary fiber; 148 milligrams sodium; 7 grams protein
Recipe by MARTHA ROSE SHULMAN
Beet and Potato Salad
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for potatoes here.
4 to 6 servings Gluten-Free, Nut-Free
INGREDIENTS
¾ pound potatoes
2 large beets, roasted
1 celery rib, diced
½ small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
¼ cup extra virgin olive oil
¼ cup plain low-fat yogurt
Freshly ground pepper
PREPARATION
1 Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
2 Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
3 In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutritional information per serving: 254 calories; 16 grams total fat; 3 grams saturated fat; 2 grams polyunsaturated fat; 11 grams monounsaturated fat; 93 milligrams cholesterol; 21 grams carbohydrates; 3 grams dietary fiber; 148 milligrams sodium; 7 grams protein
Recipe by MARTHA ROSE SHULMAN