4 medium beets with greens
2 large potatoes
4 cloves garlic
3 tablespoons oil
juice of 1 lemon
salt and pepper to taste

Remove greens from beets. Cut greens into 1"-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.

Posted by Sue Jaffe

Nutritional Info Per Serving: 121 Calories (kcal); 7g Total Fat; (49% calories from fat); 2g Protein; 14g Carbohydrate; 0mg Cholesterol; 46mg Sodium