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Ingredients
- 3 med -size red-skinned potatoes, (about 3/4 lb.)
- 3 x Beets
- 6 Tbsp. White distilled vinegar
- 4 1/2 Tbsp. Extra virgin olive oil
- 4 tsp Grnd coriander
Directions
- Cook potatoes and beets in separate medium pots of boiling salted water till tender, about 30 min for potatoes and 35 min for beets. Drain; cold slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add in vegetables; toss gently to coat.
- (Can be made 2 hrs ahead. Let stand at room temperature.)
- Serves 4.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 322g | |
| Calories 645 | |
| Calories from Fat 550 | 85% |
| Total Fat 62.31g | 78% |
| Saturated Fat 8.51g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 134mg | 6% |
| Potassium 629mg | 18% |
| Total Carbs 19.75g | 5% |
| Dietary Fiber 7.6g | 25% |
| Sugars 11.18g | 7% |
| Protein 3.54g | 6% |
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