POTATO AND BEETROOT SALAD

Ingredients:
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)

Method:

• 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.