Beet appetizer salad
Yield: 4 Servings
Ingredients:
- 2 lb Beets Salt
- 1/2 ea Spanish onion diced
- 4 ea Tomatoes skinned seeded & -- diced
- 2 ea Garlic cloves chopped
- 4 tb Italian parsley chopped
- 4 tb Cilantro chopped
- 4 md Potatoes boiled MMMMM--------------------------DRESSING-------------------------------
- 2 tb Vinegar
- 8 tb Olive oil
Instructions:
Salt & pepper Hot red pepper MMMMM--------------------------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.
