Beet Appetizer Salad

Recipe Ingredients

2 lbs	908g / 32oz	Beets
		Salt
1/2		Spanish onion - diced
4		Tomatoes - skinned, seeded &
		Diced
2		Garlic - chopped
4 tablespoons	60ml	Italian parsley - chopped
4 tablespoons	60ml	Cilantro - chopped
4 tablespoons	60ml	Potatoes - boiled (medium)
		Dressing
2 tablespoons	30ml	Vinegar
8 tablespoons	120ml	Olive oil
		Salt and pepper
		Hot red pepper
		Garnish
		Black olives

Recipe Instructions

Cut off ends of beets. Wash well and cook in boiling salted water until tender. Drain and remove skins under running cold water. Dice. Mix together the dressing ingredients.

Combine beets in a salad bowl with the onion, tomato, garlic cilantro and parsley. Pour over half the dressing, toss gently and chill for 30 minutes.

Slice the potatoes, place in a shallow bowl and toss with remaining dressing. Chill.

When ready to assemble, arrange beets, tomato and onion in the center of a shallow bowl and arrange potatoes in a ring around them. Garnish with olives.

Source:
Light and Easy Diabetes Cuisine by Betty Marks

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