Beet Salad
Yield: Serves 4
Ingredients:
  • 1 can (398 ml) sliced beets, drained and cut into even strips (or click for Cooking Fresh Beets recipe)
  • 400 g fingerling potatoes
  • 4 tablespoons extra-virgin olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup balsamic vinegar
  • 3/4 cup sliced black olives
  • 300 g grape tomatoes
  • feta cheese for garnish (optional)
  • salt & pepper to taste
Instructions:

For dressing: mix the extra-virgin olive oil, balsamic vinegar, fresh lemon juice, salt and pepper to taste. Set the dressing aside.

Wash the potatoes and put them into a pot. Pour water until potatoes are covered and bring to boil. Add a teaspoon salt and reduce heat to medium. Cover the pot and simmer until done - a fork can easily be poked through them. Drain water from potatoes, peel and slice them.

In a bowl combine the sliced potatoes, beets, grape tomatoes and black ripe olives. Sprinkle dressing over salad. Garnish with the feta cheese and serve.

Back to Beet Salad on Cooking and Cooking
Source: www.cookingandcooking.com