BEET AND POTATO SALAD

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Beet and Potato Salad image

Provided by Alain Cohen

Categories     Salad     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Beet     Chill     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

3 medium-size red-skinned potatoes (about 3/4 pound)
3 beets
6 tablespoons white distilled vinegar
4 1/2 tablespoons olive oil
4 teaspoons ground coriander

Steps:

  • Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)

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