| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegan |
Vegetables, Salads, Side dish |
6 |
Servings |
INGREDIENTS
| 4 |
md |
Beets with greens |
| 2 |
lg |
Potatoes |
| 4 |
|
Garlic cloves |
| 3 |
tb |
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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