.
Ingredients:
1-1/4 pounds beets
8 ounces potatoes
2 tablespoons red wine vinegar
1 tablespoon extra virgin
olive oil
2 teaspoons chopped fresh
Italian parsley
3/4 teaspoon dijon mustard
1/4 teaspoon chopped fresh
tarragon
4 cups torn escarole
3/4 cup thinly sliced onions
salt and black
pepper
Instructions:
In a separate pots, cover
the beets and potatoes with water; bring both to a boil. depending upon
their size, cook the beets for 15 to 25 minutes and the potatoes for 15
to 20 minute's, or until just tender (easily pierced with a knife but still
firm). Cool to room temperature. Peel and slice the beets; slice the potatoes.
Set aside.
In a large bowl, whisk together
the vinegar, oil, parsley, mustard and tarragon. remove 1 tablespoon of
the dressing and toss with the escarole; arrange on a serving platter or
on 4 individual salad plates.
Add the beets, potatoes
and onions to the remaining dressing and toss to combine. Add salt and
pepper to taste. Arrange on the escarole.
Nutrition Facts:
Amount Per Serving:
Calories 131
Fat 3.7 g, Cholesterol 0
mg,
Sodium 77 mg,
Preparation Time: 10 minutes
Baking Time: 25 minutes
Quantity:
Serves 4
Courtesy Of:
Prevention's: Quick And
Healthy Low-Fat Cooking
Featuring Pasta And Other
Italian Favorites
|
