Roasted Potato and Beet Salad With Red Wine Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 6 |
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An alteration of a recipe from Joy of Cooking. This is an incredibly flavorful warm or room temperature side dish. Not exactly a salad. It is versatile and I find that it compliments roasts as well as makes nice addition to summer salad buffet. 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:
1. Heat oven to 400 degrees F.
2. Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary.
3. Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes.
4. Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously.
5. Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown.
6. While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper.
7. Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette.
8. 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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