ROASTED POTATO AND BEET SALAD WITH RED WINE VINAIGRETTE

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Roasted Potato and Beet Salad With Red Wine Vinaigrette image

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.

Provided by KWB5015

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 325.9, Fat 25.8, SaturatedFat 3.6, Sodium 462.2, Carbohydrate 22.4, Fiber 3.8, Sugar 6.7, Protein 3.1

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