Rosy Beet and Potato Salad with Garlic Dressing

Ready in 1 hour

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.

Top-ranked recipe named "Rosy Beet and Potato Salad with Garlic Dressing"


Ingredients

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4 md Beets with greens
2 lg Potatoes
1 Lemon; juiced
salt and pepper; to taste
4 Garlic
3 tb Vegetable oil

Original recipe makes 6 Servings

Servings  

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

Calories Per Serving: 144 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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