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DIJON
BEET SALAD II
6 medium-large Baked Beets, cut julienne
or cubed
6 small red potatoes, unpeeled, boiled, cubed
1 large cucumber, peeled, cubed
Use the dressing from the Dijon
Beet Salad, adding an additional 1 T. oil and 1 T. wine vinegar. Mix
lightly but well. Chill. Serve on lettuce leaves.
The color is intense and beautiful.
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