Rosy Beet And Potato Salad Recipes

Steps:

• Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
• Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.

Steps:

• Note: You can cook all three of the main ingredients in separate pots, but I hate doing dishes, so here's how I do it.
• Remove the beet greens, clean and cut into 1 inch slices. Boil till wilted and tender, scoop out with a slotted spoon, drain and set aside.
• In the same boiling water, cook the two potatoes until tender. Scoop out and set aside to cool.
• Then boil the washed beets until tender. Rinse, let cool, then slip off the roots and skins.
• Peel potatoes and cut into bite size chunks. Add to a mixing bowl with the beet greens. Cut the beets into similarly sized chunks, add to the bowl.
• Mince or press the four SMALL cloves of garlic and mix whisk together with olive oil and lemon juice. NOTE: taste the dressing and adjust the olive oil/lemon juice ratio to your own taste. Also, feel free to cut back on the garlic if you aren't dating a vampire.
• Pour the dressing over the salad and toss together. Season with salt and pepper and serve immediately.