submitted by member Noelle Mercado
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4 golden beets
6 new potatoes, peeled
1/3 c. extra-virgin olive oil
1/3 c. white wine vinegar
1 Tbs. minced garlic
1 tsp. anchovy paste
3 Tbs. capers
2 Tbs. chopped fresh parsley
Place beets and potatoes in separate pots of cold water.
Boil over high heat until vegetables are tender; drain.
Cut beets and potatoes into ¼” rounds.
Whisk together oil, vinegar, garlic and anchovy paste.
Arrange beets and potatoes on a platter, alternate beets and potato slices.
Drizzle salad with vinaigrette; sprinkle with capers and parsley.