Have A Plant®: The Plant-Forward Eating Guide
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Preparation Time: 30 minutes
  • 4 Potatoes, washed and cut in half
  • 3 cups Beets, cooked, peeled and diced
  • 1 cup Peas, fresh or frozen
  • 3 Eggs, hard boiled
  • 1 Apple
  • 1 tsp Lemon juice
  • 2 Tbsp Olive oil
  • 3 Tbsp Vinegar
  • 1 Tbsp Sugar
Boil the potatoes in 2 cups of water in a deep kettle. cover and cook over moderate heat for about 20 minutes, until the potatoes are tender. When cooled, dice tomatoes and place in a large bowl. Add beets and mix. Set aside 1/4 cup of peas and 1 egg for garnishing and add the rest to the bowl. Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in small bowl and sprinkle with lemon juice. Add the apple to the salad. Add the vinegar, olive oil, and sugar. Mix thoroughly. Serve.
Serves: 6
1 Cup of Fruits and Vegetables per Serving
Fruit and /or Veggie color(s):
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Nutrition Information per Serving:
Calories: 140
Total Fat: 5g
Saturated Fat: 0.5g
% of Calories from Fat: 32%
% Calories from Sat Fat: 5%
Protein: 5g
Carbohydrates: 22g
Cholesterol: 0mg
Dietary Fiber: 6g
Sodium: 100mg
Each serving provides: An excellent source of fiber, vitamins B6 and C, folate and manganese, and a good source of vitamins A, B1, B2, B3 and K, panothenic acid, copper, iron, magnesium, phosphorous, potassium and selenium.

Recipe courtesy of the Connecticut Cooperative Extension.
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