dish
Beet, New Potato and Green Bean Salad with Salsa Verde

6
Serves
170
Calories
14
Nutrients
13
Vitamins

Ingredients

3/4 cup finely chopped Italian flat-leaf parsley
2 tablespoons capers , rinsed and chopped coarsely
2 to 3 tablespoons very finely chopped white onions
3 cloves garlic , minced
1 tablespoon finely chopped anchovy fillets , optional
2 tablespoons red wine vinegar or lemon juice or more to taste
3 tablespoons fine breadcrumbs , toasted
1/2 cup extra virgin olive oil
3/4 pound small green beans , blanched
3/4 pound small new potatoes , boiled and cut into wedges
3/4 pound small beets , cooked and cut into wedges if small, rings if larger

Cooking Instructions

For the Salsa Verde
1. Whisk all of the ingredients for the salsa verde together in a bowl. You may want to add the vinegar gradually, as vinegars vary so in acidity. For a slightly milder taste, use lemon jiuce instead of vinegar. The amount of garlic and anchovy are up to you.

For the Beets, New Potato and Green Bean Salad:
2. Arrange the vegetables on a plate. Serve salsa verde on the side as a dipping sauce or drizzle it over the vegetables. If the sauce is too thick you may thin it with a bit of water.

Serving Size: 1 Salad

Nutrition Information

Number of Servings: 6
Calories
170
Protein
4 g
Total Carbohydrate
19 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Sugar
6 g
Total Fat
9 g
Saturated Fat
1 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
9 %
Percent Calories from Carbohydrate
44 %
Percent Calories from Fat
48 %
Vitamin A
601 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
1 mcg
Vitamin C
31 mg
Vitamin D
0 IU
Folate
75 mcg
Vitamin E
2 IU
Vitamin K
28 mcg
Pantothenic Acid
0 mg
Calcium
43 mg
Iron
2 mg
Phosphorus
50 mg
Potassium
620 mg
Sodium
232 mg
Zinc
1 mg