Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.) Serves 4. Bon Appetit May 1995 Per serving: 663 Calories (kcal); 62g Total Fat; (81% calories from fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 194mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 12 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (358g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 152 (55%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 196.5mg||7 %|
|Potassium 892.7mg||23 %|
|Total Carbohydrate 27.5g||8 %|
|Dietary Fiber 9.9g||40 %|
|Sugars, other 17.6g|
|Protein 4.9g||7 %|
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Calories per serving: 278
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