Julienned Beet Salad

Holidaycooking's picture

Mar. 18, 2010


Hard cooked egg 1 (Peeled)
Beets 1 Pound , cooked peeled and chilled (454 Gram)
Red wine vinaigrette dressing 1/2 Cup (8 tbs)
Parsley sprigs 8 , stems removed
Boston lettuce 4


Assemble Salad Maker with Shredder Disc and large bowl.

Process egg; set in refrigerator.

Cut beets into pieces to fit hopper.

Process beets into bowl (about 2 cups or 500 ml).

Mix dressing with beets.

Chill for at least 1 hour.

Put parsley into "Mini-Blend" container and process 3 cycles at STIR to chop parsley.

Mix parsley with egg; set aside.

Arrange lettuce in large salad bowl.

With slotted spoon, drain beets and put onto lettuce.

Sprinkle parsley-egg mixture over top.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 615Calories from Fat 236

 % Daily Value*

Total Fat 25 g38.5%

Saturated Fat 2 g10%

Trans Fat 0 g


Sodium 1272 mg53%

Total Carbohydrates 79 g26.3%

Dietary Fiber 20 g80%

Sugars 57 g

Protein 24 g48%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet