beet-and-potato-salad-328.json

{
    "directions": [
        "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.)"
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Potato",
        "Vegetable",
        "Side",
        "Vegetarian",
        "Quick & Easy",
        "Beet",
        "Chill",
        "Healthy",
        "Vegan",
        "Sugar Conscious",
        "Pescatarian",
        "Dairy Free",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Beet and Potato Salad",
    "url": "http://www.epicurious.com/recipes/food/views/beet-and-potato-salad-328"
}