Roasted Potato and Beet Salad With Red Wine Vinaigrette

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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