Golden Beet & Potato Salad
Golden Beet & Potato Salad Preparation
Place beets and potatos in seperate pots of cold water. Boil high until tender. You can also wrap in foil and bake in 400? oven to roast. Peel beets and potatos. Slice 1/4 inch thich rounds.
Whisk together oil, vinegar, garlic, and anchovy paste.
Arrange beets and potatos on platter, drizzle with dressing and sprinkle with capers and parsley.
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