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Pink beets, pea salad with a spoon.
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Pink Party Salad

Pretty in pink! Enjoy this colorful and flavorful salad at a picnic or cookout with family and friends.
Course Salad
Keyword Apple, Beets, Eggs, Lemon Juice, Peas, Potatoes, Sugar, Vinegar
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6
Calories 262kcal
Author SNAP-Ed

Equipment

  • Medium Pot
  • Large Serving Bowl

Ingredients

  • 4 Potatoes Washed and cut in half
  • 3 cups Beets Cooked, peeled, and diced
  • 1 cup Peas Fresh or frozen
  • 3 Hard-Boiled Eggs
  • 1 Apple
  • 1 tsp Lemon Juice
  • 2 Tbsp Olive Oil
  • 1 Tbsp Sugar

Instructions

  • Wash hands with soap and water.
  • Boil the potatoes in 2 cups of water in a small pot. Cover and cook over moderate heat for about 20 minutes, until the potatoes are tender.
  • When thoroughly cool, dice potatoes and place in a big bowl.
  • Add diced beets and mix with potatoes.
  • Set aside 1/4 cup of peas for garnishing and add the rest to the bowl.
  • Save 1 egg to use as a garnish. Chop the rest and add to the bowl.
  • Peel the skin off the apple and remove the core. Cut the apple into small pieces, place in a small bowl and sprinkle with lemon juice. Add apple to the salad.
  • Add the vinegar, olive oil and sugar.
  • Mix thoroughly. Chill and serve.

Nutrition

Calories: 262kcal | Carbohydrates: 41g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 93mg | Sodium: 94mg | Potassium: 943mg | Fiber: 7g | Sugar: 13g | Vitamin A: 357IU | Vitamin C: 43mg | Calcium: 48mg | Iron: 2mg