Recipe Summary

Prep time: 20 mins
Yield: 6 servings

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rich in veggies
rich in veggies

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Beet, New Potato and Green Bean Salad with Salsa Verde
This recipe serves: 6  

For the Salsa Verde:
3/4 cup finely chopped Italian flat-leaf parsley
2 tablespoons capers, rinsed and chopped coarsely
2 to 3 tablespoons very finely chopped white onions
3 cloves garlic, minced
1 tablespoon finely chopped anchovy fillets, optional
2 tablespoons red wine vinegar or lemon juice or more to taste
3 tablespoons fine breadcrumbs, toasted
1/2 cup extra virgin olive oil
salt, to taste
freshly ground black pepper

For the Beets, New Potato and Green Bean Salad
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
3/4 pound small beets, cooked and cut into wedges if small, rings if larger

Cooking Instructions
For the Salsa Verde
1. Whisk all of the ingredients for the salsa verde together in a bowl. You may want to add the vinegar gradually, as vinegars vary so in acidity. For a slightly milder taste, use lemon jiuce instead of vinegar. The amount of garlic and anchovy are up to you.

For the Beets, New Potato and Green Bean Salad:
2. Arrange the vegetables on a plate. Serve salsa verde on the side as a dipping sauce or drizzle it over the vegetables. If the sauce is too thick you may thin it with a bit of water.

Serving Size: 1 Salad

Nutritional Information
Number of Servings: 6
Per Serving
Calories 170 Carbohydrate 19 g
Fat 9 g Fiber 4 g
Protein 4 g Saturated Fat 1 g
Sodium 232 mg    


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