Beet And Potato Salad
|Beets||1 1⁄4 Pound|
|Red wine vinegar||2 Tablespoon|
|Extra virgin olive oil||1 Tablespoon|
|Chopped italian parsley||2 Teaspoon|
|Dijon mustard||3⁄4 Teaspoon|
|Chopped tarragon||1⁄4 Teaspoon|
|Torn escarole||4 Cup (64 tbs)|
|Sliced onions||3⁄4 Cup (12 tbs)|
In separate pots, cover the beets and potatoes with water; bring both to a boil.
Depending upon their size, cook the beets for 15 to 25 minutes and the potatoes for 15 to 20 minutes, or until just tender (easily pierced with a knife but still firm).
Cool to room temperature.
Peel and slice the beets; slice the potatoes.
In a large bowl, whisk together the vinegar, oil, parsley, mustard and tarragon.
Remove 1 tablespoon of the dressing and toss with the escarole; arrange on a serving platter or on 4 individual salad plates.
Add the beets, potatoes and onions to the remaining dressing and toss to combine.
Add salt and pepper to taste.
Arrange on the escarole.