Rosy Beet & Potato Salad with Garlic Dressing (Vegan)
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
beets
with greens |
*
|
| 2 | large |
potatoes
|
|
| 4 | each |
garlic cloves
|
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
beets
with greens |
*
|
| 2 | large |
potatoes
|
|
| 4 | each |
garlic cloves
|
|
| 45 | ml |
vegetable oil
|
|
| 1 | each |
lemon
juiced |
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
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.
