Recipe - Beet And Potato Salad

3 Mediumsize redskinned
potatoes; (about Three fourths pound)
3 Beets
6 tablespoon White distilled vinegar
4 One half tablespoon Olive oil
4 teaspoon Ground coriander

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.)

Serves 4.

Bon Appetit May 1995

Converted by MC_Buster.

Per serving: 663 Calories (kcal); 62g Total Fat; (81% calories from
fat); 5g Protein; 27g Carbohydrate; 0mg Cholesterol; 194mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 One half Vegetable; 0
Fruit; 12
One half Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.