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; carbohydrates 14.2g; dietary fiber 3.1g; sugars 9.7g; fat 7.5g; saturated fat 1g; vitamin a iu 3822.1IU; vitamin c 22.9mg; folate 103.6mcg; calcium 38.9mg; iron 0.9mg; magnesium 27.2mg; potassium 378.1mg; sodium 190.7mg; added sugar 3g.
2 vegetable, 1 1/2 fat