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Roasted Potato, Beet And Onion Salad

Roasted Potato, Beet And Onion Salad is built on Fingerling Or Creamer Potatoes, Garlic Whole Peeled, and Cipollini. Serves 6. Add it to your meal plan and shop the whole list in one go.

सामग्री

• 12
• 12
• 1/2 lb

विधि (झलक)

1. 1

   Halve or quarter potatoes lengthwise.

2. 2

   Toss potatoes and garlic cloves with 2 tablespoons olive oil and herb sprigs.

3. 3

   Season liberally with salt and pepper.

4. 4

   Arrange in a single layer on a baking pan, cover with foil and set aside.

5. 5

   Toss onions and beets separately with remaining oil and season with salt and pepper.

6. 6

   Wrap onions and beets separately in foil.

7. 7

   Roast onions, beets and potatoes in a preheated 375 degree oven for 35 - 40 minutes or until vegetables are tender.

8. 8

   Unwrap beets and onions carefully, reserving any juices for Balsamic Vinaigrette.

9. 9

   Slip skins off beets, if desired.

10. 10

    Arrange roasted vegetables attractively on plates and drizzle with Balsamic

11. 11

    Vinaigrette.

12. 12

    Place a small mound of Herb Salad in center and garnish with baby green beans, peas and pea tendrils if available.

13. 13

    Serve warm or at room temperature.

14. 14

    Juices from roasted beets and onions 1 1/2 tablespoons balsamic vinegar

15. 15

    Whisk ingredients together. Store refrigerated.

16. 16

    NOTES: show: 10/2

17. 17

    Other pearl onions may be used.