Rosy Beet and Potato Salad with Garlic Dressing
Try this Rosy Beet and Potato Salad with Garlic Dressing recipe, or contribute your own. "Salads" and "Vegetables" are two of the tags cooks chose for Rosy Beet and Potato Salad with Garlic Dressing.
Yield: 6 Servings Ready in 1 hours
0 people trying soon
Rosy Beet and Potato Salad with Garlic Dressing Preparation
Remove greens from beets. Cut greens into 1-inch-thick slices and boil until wilted and tender. Drain thoroughly and set aside. Boil beets until completely tender. Drain, then cover in cold water to cool. When cooled, slip off roots and skins. Meanwhile, boil potatoes in their skins until tender. Drain, cool thoroughly, then remove skins. Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens. Mince or press garlic, then combine with oil and lemon juice. Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes. Serve chilled with crusty bread. Copyright 1994 Karen Mintzias May be freely copied and distributed without changes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?
You may also enjoy
There are no reviews yet for Rosy Beet and Potato Salad with Garlic Dressing. Be the first to review it!