Persian food, Persian Recipes, Aashpazi
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Beets Salad, beets and pomegranate salad recipes
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BEETS SALAD

Beets and Pomegranate Salad

2 Medium Beets 1 Pomegranate 1 Cup Walnuts 1 Garlic Clove 4 Tbsp Mayonnaise Black Pepper Powder, Salt PREPARATIONS: 1- Trim and peel 2 beets and place it in a pot, add water and cook for 60 to 90 minutes over low heat (or until fully cooked/tender). 2- Grind 1 cup of walnut. 3- De-seed a medium size pomegranate. DIRECTIONS: 1- Grate the cooked beets in a big bowl. 2- Mash a garlic clove into a bowl. 3- Add the ground walnuts, pomegranate seeds, 4 tablespoon mayonnaise, salt and pepper to the pot and stir well.

CALORIES & NUTRITION

BEETS SALAD CALORIES & NUTRITION VALUES

4.8 ounces (137 grams) of beets salad has 300 calories. Beets salad is very low in cholesterol and a great source of manganese. Manganese activates the enzymes needed to digest. Manganese is vital to fertility and reproductive health.

nutritional facts

Serving Size 137
Amount Per Serving
Calories 300  Calories from fat 211
Daily Value*
Total Fat 23.5g36%
Saturated Fat 1.8g  9%
Cholesterol 4mg1%
Sodium 725mg30%
Total Carbohydrates 18.7g6%
Dietary Fiber 3.5g  14% Sugars 10.5g
Protein 8.9g





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