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    You are in: Home / Recipes / Ecuadorean Beet Salad Recipe
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    Ecuadorean Beet Salad

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on February 04, 2008

      This was wonderful! I did a vegetarian twist on this salad without the egg and used green onion, olive oil and a few fresh cilantro leaves! Thank you for this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 08, 2007

      I made this for a potluck and thought it was just OK. It was too tart for my taste. My husband on the other hand thought it was fine.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2007

      Wonderful blend of flavors and colors! I used canned diced beets and did not cook the carrot; I grated fresh carrot into the salad instead. Tasty, tasty!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 23, 2006

      Delicious combination of flavors and textures!!

      people found this review Helpful. Was this review helpful to you? Yes | No
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    Nutritional Facts for Ecuadorean Beet Salad

    Serving Size: 1 (86 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 128.0
     
    Calories from Fat 74
    57%
    Total Fat 8.2 g
    12%
    Saturated Fat 1.3 g
    6%
    Cholesterol 53.0 mg
    17%
    Sodium 625.2 mg
    26%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.7 g
    7%
    Sugars 3.8 g
    15%
    Protein 2.8 g
    5%

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