Vibrant Pink Potato and Beet Salad

This colorful salad is packed with fiber from beets and apples, healthy fats from olive oil, and a protein boost from hard-boiled eggs.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.

• 4 potatoes, washed and halved · 721 kcal in the whole recipe
• 3 cups cooked beets, peeled and diced · 290 kcal in the whole recipe
• 1 cup green peas (fresh or frozen) · 121 kcal in the whole recipe
• 3 hard-boiled eggs · 84 kcal in the whole recipe
• 1 apple · 102 kcal in the whole recipe
• 1 teaspoon lemon juice · 1 kcal in the whole recipe
• 2 tablespoons olive oil · 271 kcal in the whole recipe
• 3 tablespoons vinegar · 10 kcal in the whole recipe
• 1 tablespoon sugar · 50 kcal in the whole recipe

Method

1. Boil the halved potatoes in a covered pot of water for about 20 minutes until tender. Let them cool completely, then dice them and place in a large bowl.

   

2. Add the diced cooked beets to the potatoes. Set aside 1/4 cup of peas for garnish, and add the remaining peas to the bowl.

   

3. Chop two of the hard-boiled eggs and add them to the bowl, saving the third egg for garnish. Peel, core, and dice the apple, toss with lemon juice, and add to the salad.

   

4. Whisk the olive oil, vinegar, and sugar together, then pour over the salad and mix gently. Garnish with the reserved peas and sliced egg, chill, and serve.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.