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Cooked by: Chef / Last Modified: 3/24/2004 / Course: salad / Number of Servings: 6 |
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Directions: 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.
Ingredients:
4 medium Beets with greens
2 large Potatoes
4 Garlic cloves
3 Tablespoon(s) Oil
1 Lemon; juiced |
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