---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Rosy Beet and Potato Salad with Garlic Dressing
  Categories: Vegetables, Salads, Side dish
       Yield: 6 servings
  
       4 md Beets with greens
       2 lg Potatoes
       4    Garlic cloves
       3 tb Oil
       1    Lemon; juiced
            Salt and pepper; to taste
  
   Remove greens from beets.  Cut greens into 1-inch-thick slices and
   boil until wilted and tender.  Drain thoroughly and set aside.
   
   Boil beets until completely tender. Drain, then cover in cold water to
   cool.  When cooled, slip off roots and skins.
   
   Meanwhile, boil potatoes in their skins until tender.  Drain, cool
   thoroughly, then remove skins.
   
   Cut peeled beets and potatoes into bite sized chunks and place in
   mixing bowl with cooled greens.
   
   Mince or press garlic, then combine with oil and lemon juice.  Season
   dressing with salt and freshly ground black pepper to taste, then toss
   with beets and potatoes.  Serve chilled with crusty bread.
   
   Copyright 1994 Karen Mintzias
   May be freely copied and distributed without changes.
  
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