Trying to create new ways to serve potatoes is tricky, but trying to find ways to serve beets to my kids is almost impossible.  The tangy salsa solves the kid-friendly dilema!  The color of the new red potatoes, beets, and green beans is so delightful, and the flavor is a real surprise.  I like having another vegetable dish that is not only a family favorite, but good enough for company, too!

3/4 cup fresh parsley, chopped very fine
2 tablespoons capers, rinsed and chopped coarsely
3 tablespoons white onions, chopped very fine
3 cloves garlic, minced
2 tablespoons red wine vinegar
1/2 cup extra virgin olive oil
3 tablespoons breadcrumbs, toasted
1/4 teaspoon black pepper
3/4 pound small green beans, blanched
3/4 pound small new potatoes, boiled and cut into wedges
3/4 pound small beets, cooked and cut into wedges

Place the parsley, capers, onions and garlic into a large mixing bowl.  Pour in the vinegar and olive oil.  Mix together well to combine all the ingredients.  Add the bread crumbs and mix until completely moist.  Sprinkle in the black pepper and stir to incorporate.  Place the bean, potatoes and beets on a plate.  Cover the vegetables with the sauce completely before serving.

Number of Servings: 6

This entry was posted on Monday, November 17th, 2008 at 5:19 pm and is filed under Recipe Of The Day. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.