Beet Appetizer Salad
Beet Appetizer Salad recipe
Yield
4 servingsPrep
30 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
beets
|
|
|
salt
|
*
|
||
| ½ |
onions
spanish, diced |
|
|
| 4 |
tomatoes
skinned, seeded and diced |
|
|
| 2 |
garlic cloves
chopped |
|
|
| 4 | tablespoons |
italian parsley
fresh, chopped |
|
| 4 | tablespoons |
cilantro
fresh, chopped |
|
| 4 | medium |
potatoes
boiled |
|
| Dressing | |||
| 2 | tablespoons |
vinegar
|
|
| 8 | tablespoons |
olive oil
|
|
|
salt and black pepper
to taste |
*
|
||
|
red chili peppers
hot |
*
|
||
| Garnish | |||
|
black olives
|
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
beets
|
|
| 1 | x |
salt
|
*
|
| 0.5 | each |
onions
spanish, diced |
|
| 4 | each |
tomatoes
skinned, seeded and diced |
|
| 2 | each |
garlic cloves
chopped |
|
| 6E+1 | ml |
italian parsley
fresh, chopped |
|
| 6E+1 | ml |
cilantro
fresh, chopped |
|
| 4 | medium |
potatoes
boiled |
|
| Dressing | |||
| 3E+1 | ml |
vinegar
|
|
| 1.2E+2 | ml |
olive oil
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | x |
red chili peppers
hot |
*
|
| Garnish | |||
| 1 | x |
black olives
|
*
|
Directions
Cut off ends of beets. Wash well and cook in boiling salted water until tender. Drain and remove skins under running cold water.
Dice. Mix together the dressing ingredients. Combine beets in a salad bowl with the onion, tomato, garlic cilantro and parsley.
Pour over half the dressing, toss gently and chill for 30 minutes. Slice the potatoes, place in a shallow bowl and toss with remaining dressing.
Chill. When ready to assemble, arrange beets, tomato and onion in the centre of a shallow bowl and arrange potatoes in a ring around them.
Garnish with olives.
