| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
May 1995 |
1 |
servings |
INGREDIENTS
| 3 |
|
Medium-size red-skinned potatoes; (about 3/4 pound) |
| 3 |
|
Beets |
| 6 |
tb |
White distilled vinegar |
| 4 1/2 |
tb |
Olive oil |
| 4 |
ts |
Ground coriander |
INSTRUCTIONS
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
Converted by MC_Buster.
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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