CAN'T-BE-BEET ROASTED POTATO SALAD

Can't-Be-Beet Roasted Potato Salad image

"You'll love the combination of beets and balsamic dressing in this lovely addition to your holiday meal!" -Jennifer Fisher of Austin, Texas

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 9 servings.

Number Of Ingredients 11

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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

Steps:

Place potatoes and onions in two 15x10x1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender., 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. , Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges