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Beet Salad

Posted on 2010-02-02
Beet Salad

This easy Beet Salad adds a wonderful colour to a dinner table. This elegant Beet Salad works great as a side dish with grilled meats too.

Yield: Serves 4

  • 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

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.

Note: Please do not use our photos without prior written permission. Thanks!

Beet Salad
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