Recipe - Beet Appetizer Salad

2 pound Beets
Salt
One half Spanish onion, minced
4 Tomatoes, skinned, seeded &
minced
2 Garlic cloves, chopped
4 tablespoon Italian parsley, chopped
4 tablespoon Cilantro, chopped
4 md Potatoes, boiled

DRESSING
2 tablespoon Vinegar
8 tablespoon Olive oil
Salt & pepper
Hot red pepper

GARNISH
Black olives

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.