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Receta Beet And Potato Salad
by Global Cookbook

Beet And Potato Salad
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Ingredientes

  • 3 med -size red-skinned potatoes, (about 3/4 lb.)
  • 3 x Beets
  • 6 Tbsp. White distilled vinegar
  • 4 1/2 Tbsp. Extra virgin olive oil
  • 4 tsp Grnd coriander

Direcciones

  1. Cook potatoes and beets in separate medium pots of boiling salted water till tender, about 30 min for potatoes and 35 min for beets. Drain; cold slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add in vegetables; toss gently to coat.
  2. (Can be made 2 hrs ahead. Let stand at room temperature.)
  3. Serves 4.