Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Beets

  2. Salt

  3. 1/2 Spanish onion - diced

  4. 4 Tomatoes - skinned, seeded and Diced 2 Garlic cloves - chopped

  5. 4 tablespoons 60ml Italian parsley - chopped

  6. 4 tablespoons 60ml Cilantro - chopped

  7. 4 tablespoons 60ml Potatoes - boiled (medium)

  8. Dressing

  9. 2 tablespoons 30ml Vinegar

  10. 8 tablespoons 120ml Olive oil

  11. Salt and pepper

  12. Hot red pepper

  13. Garnish

  14. Black olives

Instructions Jump to Ingredients ↑

  1. Cut off ends of beets. Wash well and cook in boiling salted water until tender. Drain and remove skins under running cold water. Dice.

  2. 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.

  3. 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.


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