Potato, Beet, Cauliflower and Broccoli Salad Platter
Beets are known for their vibrant color and are a great source of essential nutrients like folate, manganese, and potassium.
This is vegan and gluten free recipe. Dish can be prepared in 60 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 10.
Potato, Beet, Cauliflower and Broccoli Salad Platter
Ingredients
Instructions
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Peel and dice the potatoes and beets. Steam or boil them until tender. Drain and let cool.
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Cut the cauliflower and broccoli into small florets. Steam or boil until just tender. Drain and let cool.
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Finely chop the red onion and fresh parsley.
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In a large bowl, combine the cooked potatoes, beets, cauliflower, broccoli, red onion, and parsley.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and black pepper.
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Pour the dressing over the salad and toss gently to combine.
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Let the salad rest in the refrigerator for at least 30 minutes to allow the flavors to meld.
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Serve the salad chilled and enjoy!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 12g19%
- Total Carbohydrate 30g10%
- Sugars 8g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
