Can't-Be-Beet Roasted Potato Salad |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 9 |
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âYou'll love the combination of beets and balsamic dressing in this lovely addition to your holiday meal!â -Jennifer Fisher of Austin, Texas Ingredients:
1-1/2 pounds small red potatoes, halved |
2 medium red onions, cut into wedges |
1/2 teaspoon salt, divided |
2 tablespoons olive oil |
1-1/2 pounds fresh beets, peeled and cut into wedges |
2/3 cup reduced-sodium chicken broth or vegetable broth |
1/3 cup balsamic vinegar |
2 teaspoons brown sugar |
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme |
1/2 teaspoon pepper |
2 tablespoons minced fresh parsley |
Directions:
1. Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.
2. Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender.
3. For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
4. Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley. Yield: 9 servings.
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