Roasted Potato and Beet Salad With Red Wine Vinaigrette

"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."
 
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Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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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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RECIPE SUBMITTED BY

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!).
 
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