Golden Beet & Potato Salad
Delicious! I use red and yellow beets only sometimes.
- Preparing Time: 30 minutes
- Total Time: 2 hours
- Served Person: 6
salads
side dish
vegetables
advance
bake
roast
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
shellfish free
dairy free
pescatarian
- 1/3 cup white wine vinegar
- 2 tablespoon fresh parsley chopped
- 1/3 cup extra virgin olive oil
- 3 tablespoon capers
- 1 tablespoon garlic minced
- 4 medium golden beets
- 6 small new potatos
- 1 teaspoon anchovy paste
- Carbohydrate 5.92895791740721 g
- Cholesterol 1.13333333333333 mg
- Fat 11.5188487500112 g
- Fiber 1.70797914121285 g
- Protein 1.4651345834758 g
- Saturated Fat 1.60921083333533 g
- Serving Size 1 1 Serving (98g)
- Sodium 220.133333333714 mg
- Sugar 4.22097877619436 g
- Trans Fat 0.36223754167005 g
- Calories 133 calories
Place beets and potatos in seperate pots of cold water. Boil high until tender. You can also wrap in foil and bake in 400? oven to roast. Peel beets and potatos. Slice 1/4 inch thich rounds. Whisk together oil, vinegar, garlic, and anchovy paste. Arrange beets and potatos on platter, drizzle with dressing and sprinkle with capers and parsley.
