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Beet And Potato Salad
Yield: 6 servings
4 beets, topped and tailed
beet tops, sliced, steamed and drained
3 medium white potatoes
6 garlic cloves, minced
3 tablespoons olive oil
juice of a lemon
pepper, to taste
Simmer beets until tender. Drain, and cool. When cooled, slip off
skins.
Cook potatoes in jackets until tender when poked with a fork.
Drain, cool, and peel.
Cube beets and potatoes and place in bowl with greens.
Whisk garlic with oil and lemon juice. Season dressing to taste,
then toss with beets and potatoes. Serve chilled with crusty bread.
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Beet 01