Ingredients
4 beets
3 medium white potatoes
6 garlic cloves, minced
3 tablespoons oil
juice of 1 lemon
salt & pepper to taste
spring onion leaves cut into small pieces
Method
Simmer beets until tender. Drain, and cool. When cooled, slip off skins.
Cook potatoes in jackets until tender when poked with a fork. Drain, cool, and peel.
Cube beets and potatoes and place in bowl with greens.
Whisk garlic with oil and lemon juice. Season dressing to taste, then toss with beets and potatoes.
Serve chilled with crusty bread.
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