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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Choose beets and potatoes of about the same size. Ingredients:
3 medium-size red-skinned potatoes (about 3/4 pound) |
3 beets |
6 tablespoons white distilled vinegar |
4 1/2 tablespoons olive oil |
4 teaspoons ground coriander |
Directions:
1. Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
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