Rosy Beet And Potato Salad With Garlic Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegan | Salads, Side dish, Vegetables | 6 | Servings |
INGREDIENTS
| 4 | Beets with greens | |
| 2 | Potatoes | |
| 4 | Garlic cloves | |
| 3 | T | Oil |
| 1 | Lemon, juiced | |
| Salt and pepper, to taste |
INSTRUCTIONS
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
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Nutrition (calculated from recipe ingredients)
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Calories: 114
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 0mg
Sodium: 4.1mg
Potassium: 276.4mg
Carbohydrates: 12.1g
Fiber: 1.4g
Sugar: <1g
Protein: 1.4g