Reviews (1) Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: Unrated 08/11/2010 Really tasty way to use both the beets and the greens. The blue cheese really "makes" the recipe. Loved it!
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Gallery Beet and Potato Salad Credit: Yunhee Kim Recipe Summary Servings: 6
Ingredients Ingredient Checklist 16 baby red or golden beets (about 3 pounds), greens trimmed and reserved 20 fingerling potatoes (about 1 1/2 pounds) Coarse salt, to taste 6 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 5 ounces mild blue cheese (preferably Danish blue), crumbled Freshly ground pepper, to taste
Gallery Beet and Potato Salad Credit: Yunhee Kim
Recipe Summary Servings: 6
Gallery
Beet and Potato Salad Credit: Yunhee Kim
Beet and Potato Salad
Credit: Yunhee Kim
Beet and Potato Salad
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 16 baby red or golden beets (about 3 pounds), greens trimmed and reserved 20 fingerling potatoes (about 1 1/2 pounds) Coarse salt, to taste 6 tablespoons extra-virgin olive oil 2 garlic cloves, thinly sliced 5 ounces mild blue cheese (preferably Danish blue), crumbled Freshly ground pepper, to taste
Directions
Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 08/11/2010 Really tasty way to use both the beets and the greens. The blue cheese really "makes" the recipe. Loved it!
Reviews (1)
Add Rating & Review 10 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Add Rating & Review
10 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
10 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
10 Ratings 5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
5 star values: 1 4 star values: 3 3 star values: 4 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: Unrated 08/11/2010 Really tasty way to use both the beets and the greens. The blue cheese really "makes" the recipe. Loved it!Martha Stewart Member
Rating: Unrated 08/11/2010
Really tasty way to use both the beets and the greens. The blue cheese really “makes” the recipe. Loved it!
Rating: Unrated
All Reviews for Beet and Potato Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Beet and Potato Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
