Beets

Easy Beet & Potato Salad

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

Cook potatoes and beets in separate pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables (if desired) and thinly slice into rounds. Whisk together the vinegar, oil and coriander in a medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. Serve at room temperature.

Serves 4.

From fooddownunder.com.

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