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BEET AND POTATO SALAD
Ingredients
1-1/2 pounds small red potatoes
2 bunches fresh beets, washed, all but 1 inch of stems removed
1 bunch green onions, thinly sliced
2 tablespoons prepared mustard
1 teaspoon horseradish
1 tablespoon olive oil
1-1/2 tablespoons red wine vinegar
Salt and pepper to taste
Directions
Place potatoes in a large saucepan, half covered with water; boil 15 minutes. Add beets. Boil until beets are tender, about 15 minutes. Drain; rinse with cold water. Cut potatoes and beets in quarters; chill 1 hour.
Combine remaining ingredients in a small bowl. Place potatoes and beets in serving bowl; toss with dressing until well coated.
Serves 6 to 8.
Per serving: 145 calories, 2.8 grams fat, 0 milligrams cholesterol, 27.8 grams carbohydrates, 5.1 grams fiber, 4.1 grams protein, 157 milligrams sodium.
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