Hawaiian Pickled Beet Salad
Source: EatingWell Magazine, January/February 2019
To make ahead: Refrigerate pickled beets and kale puree (Steps 2-4) for up to 2 days.
Serving Size: 3/4 cup
127 calories; protein 2.4g 5% DV; carbohydrates 14.2g 5% DV; exchange other carbs 1; dietary fiber 3.1g 12% DV; sugars 9.7g; fat 7.5g 12% DV; saturated fat 1g 5% DV; cholesterolmg; vitamin a iu 3822.1IU 76% DV; vitamin c 22.9mg 38% DV; folate 103.6mcg 26% DV; calcium 38.9mg 4% DV; iron 0.9mg 5% DV; magnesium 27.2mg 10% DV; potassium 378.1mg 11% DV; sodium 190.7mg 8% DV; added sugar 3g.
2 vegetable, 1 1/2 fat