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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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