BEET AND POTATO SALAD
4 beets, topped and tailed
beet tops, sliced, steamed and drain
3 medium white potatoes
6 garlic cloves, minced
3 tbsp. olive oil
juice of 1 lemon
pepper, to taste
Simmer beets until tender, drain, and cool. When cooled, slip off skins.
cook potatoes in jacket until tender when poked with a fork, drain, cool, and peel’
cube beets and potatoes and place in a bowl with greens.
whisk garlic with oil and lemon juice. Season dressing to taste, then toss with beets and potatoes.
served chilled with crusty bread.
Yield: 6 servings.
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