Rating: 3 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 3 Ratings

The sweet and new potatoes in this salad recipe are cooked in a skillet and marinated with lemon juice and beet greens which keeps the calorie count low but the flavor high.

Source: Better Homes and Gardens


Recipe Summary test

20 mins
22 mins
42 mins


Ingredient Checklist


Instructions Checklist
  • Trim and halve beets; reserve 1/2 cup greens.

  • In 12-inch skillet cook beets and potatoes, covered, in hot oil over medium heat for 10 minutes, turning occasionally. Uncover and cook 10 to 15 minutes more or until tender and brown on all sides, turning occasionally. Add peas to vegetables in skillet; sprinkle with salt and pepper. Cover and cook 2 to 3 minutes or until peas are crisp-tender.

  • Add reserved beet greens, cilantro, and lemon juice to skillet; toss to coat. Serve with lemon wedges. Makes 6 side-dish servings.

Nutrition Facts

116 calories; fat 5g; saturated fat 1g; carbohydrates 17g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 5g; protein 2g; vitamin a 4227.4IU; vitamin c 21.8mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 60.5mcg; sodium 146mg; potassium 419mg; calcium 30.3mg; iron 1.1mg.