Original FoodFit Recipe

Beet, New Potato and Green Bean Salad with Salsa Verde

Recipe by: Joyce Goldstein, Cookbook Author

This recipe serves: 6

20 mins


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.

Nutrition Facts