Beet and Potato Salad
- Ready In:
- 1hr
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 16 baby red beets (about 3 lb) or 16 golden beets, greens trimmed and reserved (about 3 lb)
- 20 fingerling potatoes (about 1 1/2 lb)
- coarse salt
- 6 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 5 ounces mild blue cheese, crumbled (preferably Danish Blue)
- fresh ground pepper
directions
- Bring a large pot of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain and let cool. Peel and quarter beets.
- Meanwhile, put potatoes in another pan, and cover with water by about 1-inch. Add salt and bring to a boil, reduce heat and simmer until tender, about 10 minutes. Drain and let cool, halve lengthwise.
- Coarsely chop beet greens, (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook stirring until golden, 2-3 minutes. Add beet greens and cook until wilted, about 3 minutes. Transfer greens to a paper towel to drain.
- Toss together beets, potaotoes, beet greens, blue cheese, pepper and remaining oil. Serve immediately.
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I am a 56 year old Gramma that, for the first time in my life, has purchase myself a computer, and I didn't know what i was missing!!
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