Beet Appetizer Salad
Source of Recipe
Aunt Saunny
2 lb Beets
Salt
1/2 Spanish onion, diced
4 Tomatoes, skinned, seeded & - diced
2 Garlic cloves, chopped
4 tb Italian parsley, chopped
4 tb Cilantro, chopped
4 md Potatoes, boiled
Dressing:
2 tb Vinegar
8 tb Olive oil
Salt & pepper
Hot red pepper
Garnish:
Black olives
Cut off ends of beets. Wash well & cook in boiling salted water until tender. Drain & remove skins under running cold water. Dice.
Mix together the dressing ingredients.
Combine beets in a salad bowl with the onion, tomato, garlic cilantro & parsley. Pour over half the dressing, toss gently & chill for 30 minutes. Slice the potatoes, place in a shallow bowl & toss with remaining dressing. Chill.
When ready to assemble, arrange beets, tomato & onion in the centre of a shallow bowl & arrange potatoes in a ring around them. Garnish with olives.
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