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Ingredientes
- 3 med Beets, stems removed
- 1Â 3/4 lb Red potatoes, cut into 3/4-inch cubes
- 2 Tbsp. Plus 2 tsp. white wine vinegar
- 1 x English hothouse cucumber, cut into 3/4-inch cubes
- 1 Tbsp. Plus 1 tsp. Dijon mustard
- 2 tsp Sugar
- 6 Tbsp. Extra virgin olive oil
- 2 Tbsp. Chopped fresh dill
- 1Â 1/2 tsp Caraway seeds, crushed in mortar with pestle
- Â Â Boston lettuce leaves
- Â Â Fresh dill sprigs
Direcciones
- Preheat oven to 375F. Wrap beets in foil. Bake till tender, about 1 hour 15 min. Unwrap and cold slightly. Peel beets and cut into 3/4-inch cubes. Place in small bowl.
- Cook potatoes in large pot of boiling water till tender. Drain. Transfer to large bowl. Add in 2 Tbsp. vinegar; stir gently with rubber spatula.
- Cold.
- Add in cucumber to potatoes. Mix 2 tsp. vinegar, mustard and sugar in small bowl. Gradually whisk in oil. Add in chopped dill and caraway. Toss beets with just sufficient dressing to coat. Mix remaining dressing into potatoes.
- Season mix with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
- Just before serving, gently mix beets into potato salad. Line platter with lettuce; top with salad. Garnish with dill.
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1227g | |
| Calories 1422 | |
| Calories from Fat 741 | 52% |
| Total Fat 83.93g | 105% |
| Saturated Fat 11.58g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 4525mg | 129% |
| Total Carbs 155.84g | 42% |
| Dietary Fiber 21.3g | 71% |
| Sugars 28.8g | 19% |
| Protein 20.82g | 33% |
