Original recipe yields 4 servings
Based on a 2,000 calorie dietSee full nutrition
The beets and pink color conjured great interest during our lunch, but once everyone tried it, they loved it (even my 5 year-old)! I used 2 pounds of potatoes, 3 beets, 4 eggs, safflower mayo, ...
I live in Central America and this is one of my favorite salads. It's great as published but even better with a little fresh chopped cilantro added. Please use fresh beets as called for in the...
A taste of home for my Colombian husband, whose country has a variation on this dish.
This is simply wonderful. The combination of four simple ingredients couldn't be better. The crunch of the beets, followed up with their earthy taste is the perfect complement to the potatoes an...
Yum, will make again. I had some beets to use up. I made with Vegennaise and it was quite tasty.
I eliminated the potato to make a beet and egg salad and really loved it. It's great when the beets take center-stage; they're so tasty! Also, I used plain Greek yogurt in lieu of the mayo to ...
Thank you... Thanks for the recipe. I'm Nicaraguan and this is very close to what I remember... I don't have fresh beets at the moment, so will try a can substitution.