Description

This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Beet Appetizer Salad

2 lb Beets

Salt 1/2 ea Spanish onion, diced

4 ea Tomatoes, skinned, seeded & - diced

2 ea Garlic cloves, chopped

4 tb Italian parsley, chopped

4 tb Cilantro, chopped

4 md Potatoes, boiled

Dressing

2 tb Vinegar

8 tb Olive oil

Salt & pepper Hot red pepper

Garnish

Black olives Cut off ends of beets. Wash well & cook in boiling salted water until tender. Drain & remove skins under running cold water. Dice. Mix together the dressing ingredients. Combine beets in a salad bowl with the onion, tomato, garlic cilantro & parsley. Pour over half the dressing, toss gently & chill for 30 minutes. Slice the potatoes, place in a shallow bowl & toss with remaining dressing. Chill. When ready to assemble, arrange beets, tomato & onion in the centre of a shallow bowl & arrange potatoes in a ring around them. Garnish with olives.

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