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Beet And Potato Salad

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  Beets 1 1⁄4 Pound
  Potatoes 8 Ounce
  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)
  Salt To Taste

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.
Set aside.
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.

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Beet And Potato Salad Recipe