Choose beets and potatoes of about the same size.
3 medium-size red-skinned potatoes
(about 3/4 pound)
3 beets
6 tablespoons white distilled vinegar
4 1/2 tablespoons olive oil
4 teaspoons ground coriander
Cook potatoes and beets in
separate medium pots of boiling salted water until tender, about 30 minutes for
potatoes and 35 minutes for beets. Drain; cool slightly.
Peel vegetables and thinly slice into rounds.
Whisk vinegar, oil and coriander in medium bowl.
Season generously with salt and pepper.
Add vegetables; toss gently to coat.
(Can be made 2 hours ahead. Let stand at room temperature.)
4 Servings