| Beet & Potato Salad | | | | | | | |
| | | | | | | | | | |
| 2 bunches fresh beets, washed, all but 1 inch of stems removed | | | | |
| 1-1/2 pounds small red potatoes | | 1 tbsp olive oil | | | | |
| 1 bunch green onions, thinly sliced | | 1-1/2 tbsp red wine vinegar | | | |
| 2 tbsp prepared mustard | | | Salt and pepper to taste | | | |
| 1 tsp horseradish | | | | | | | | | |
| | | | | | | | | | |
| Place potatoes in a large saucepan, half covered with water; boil 15 min. Add beets. Boil till beets are |
| tender, about 15 min. Drain; rinse with cold water. Cut potatoes and beets in quarters; chill 1 hour. |
| Combine remaining ingredients in a small bowl. Place potatoes & beets in serving bowl; toss with dressing |
| until well coated. |
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