July 19, 2016


Fresh beetroots - 2
Medium potatoes - 2
Olive oil - 1/4 cup
Wine vinegar - 3 tbsp
Dried sweet basil -1 tsp (crumbled)
Dry mustard - 1/2 tsp
Salt and pepper
Boston Lettuce - 1 head (cleaned)


  • Do not remove stalks from beets. Wrap well in aluminium foil.
  • Wash potatoes; prick with fork.
  • Preheat oven to 450 F. bake beets one hour..
  • Place potatoes in oven; bake one hour.
  • Remove beets and potatoes; cut into 1/2" thick slices.
  • Combine beets, potatoes, and onion; mix gently.
  • Combine oil, vinegar, basil, mustard, salt, and pepper; mix well.
  • Pour over beats and potatoes; mix gently.
  • Refrigerate several hours, covered, to mellow flavours.
  • Serve at room temperature in bowl garnished with lettuce.

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