Beet and Potato Salad Recipe

Ingredients

Serve 6

• 2 lb/1 kg beets/beetroot

• 1 lb/500 g potatoes, boiled and peeled

• 4 cloves garlic, finely chopped

• 1 tbsp extra-virgin olive oil

• 4 tbsp fresh lemon juice or white wine vinegar

• salt and freshly ground black pepper to taste

Method:

1. Bail the beets in their skins in a large pot of salted, boiling water until tender, 30-60 minutes, depending on their size.

2. Drain well and let cool enough to handle. Slip off the skins and thinly slice.

3. Boil the potatoes in their skins in a large pot of salted, boiling water for 20-25 minutes. Drain well, let cool enough to handle, then slip off the skins.

4. Place the potatoes in a large bowl and mash until smooth. Mix in the garlic, oil, and lemon juice. Season with salt and pepper.

5. Arrange the beets, overlapping them in a decorative manner, on a serving plate.

6. Spoon the potatoes into the center. Refrigerate for 30 minutes before serving.