Vegetable Medley with Vinegar Salsa
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.