Beet Appetizer Salad Recipe

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Beet Appetizer Salad Ingredients

2 lb beets
1 salt
1/2 each spanish onion, diced
4 each tomatoes, skinned, seeded & - diced
2 each garlic cloves, chopped
4 tbsp italian parsley, chopped
4 tbsp cilantro, chopped
4 medium potatoes, boiled

DRESSING

2 tbsp vinegar
8 tbsp olive oil
1 salt & pepper
1 hot red pepper

GARNISH

1 black olives

A Recipe for
Beet Appetizer Salad

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Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important

This Beet Appetizer Salad recipe is one of many in our Appetizer Category.

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This Recipe for Beet Appetizer Salad is one of thousands in the Recipes-to-go Appetizer Cookbook.

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Ralph Waldo Emerson

Beet Appetizer Salad Recipe
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This is a recipe for Beet Appetizer Salad from the recipe cookbook of Recipes-to-go (Appetizer)

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Beet Appetizer Salad

Without rice, even the cleverest housewife cannot cook.
Chinese Proverb

Beet Appetizer Salad Directions

Cut off ends of beets. Wash well & cook in boiling salted water until
tender. Drain & remove skins under running cold water. Dice. Mix
together the dressing ingredients. Combine beets in a salad bowl with
the onion, tomato, garlic cilantro & parsley. Pour over half the
dressing, toss gently & chill for 30 minutes. Slice the potatoes,
place in a shallow bowl & toss with remaining dressing. Chill. When
ready to assemble, arrange beets, tomato & onion in the centre of a
shallow bowl & arrange potatoes in a ring around them. Garnish with
olives.

Serves: 4

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Beet Appetizer Salad Recipe from the Recipes-To-go.com Appetizer Recipe Cookbook

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