Vegetable salad

Ingredients

• 1 cooked beet
• 1 potato
• 1 onion
• The heart of 1 cabbage (about 300 g)
• 3 tablespoons olive oil
• 100 g watercress

Missing an ingredient?

• What to use instead of olive oil
• What to use instead of onion
• What to use instead of potatoes

Instructions

1. Boil the potato, let it cool and peel it.
2. Slice the beet, potato, onion and cabbage heart.
3. Arrange the watercress on a serving dish and put the vegetables on top.
4. Dress with the olive oil.

Nutrition facts

Approximate, per serving (about 443 g). Calculated with data from USDA FoodData Central.