Roasted Potato and Beet Salad With Red Wine Vinaigrette
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 lb tiny new potatoes, diced
- 1 lb red beet, boiled, skin removed, diced
- 1 onion, diced
- 6 garlic cloves, minced
- 6 tablespoons olive oil, divided
- 1 teaspoon salt (to taste)
- 1⁄2 teaspoon pepper (to taste)
- 1 tablespoon rosemary, crumbled
- 1⁄3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1⁄3 cup olive oil
directions
- Heat oven to 400 degrees F.
- Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary.
- Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes.
- Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously.
- Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown.
- While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper.
- Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette.
- Drizzle warm potatoes and beets with vinaigrette and either arrange veggies side-by-side on a platter (to minimize the color bleed) or for a more casual meal, gently toss them together in the same serving dish.
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RECIPE SUBMITTED BY
KWB5015
United States
Back in the US after 10 years abroad. Good to be home and have good access to more familiar ingredients, however, I also loved all that I learned in my beloved adoptive country of Macedonia. I also had the privilege of running an American style bakery during my last 3 years in Skopje.
Baking is my addiction, but I do love all sorts of cooking. My husband recently ended his 15 year low-carb lifestyle, so we are both busy packing on the pounds and being able to eat forbidden foods together now! Love it (but not how snug my pants are!).