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Receta Potato, Beet And Cucumber Salad
by Global Cookbook

Potato, Beet And Cucumber Salad
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Ingredientes

  • 3 med Beets, stems removed
  • 1 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
  • 1 1/2 tsp Caraway seeds, crushed in mortar with pestle
  •     Boston lettuce leaves
  •     Fresh dill sprigs

Direcciones

  1. 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.
  2. 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.
  3. Cold.
  4. 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.
  5. Season mix with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
  6. Just before serving, gently mix beets into potato salad. Line platter with lettuce; top with salad. Garnish with dill.
  7. Serves 4.