Roasted Potato~ Beet & Onion Salad
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Roasted Potato~ Beet & Onion Salad
  Potato    Onion    Salad    Beets  
Last updated 6/12/2012 1:20:42 AM. Recipe ID 52557. Report a problem with this recipe.
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      Title: Roasted potato~ beet & onion salad
 Categories: New text im, Cooking rig
      Yield: 6 Servings
 
 
       12    Fingerling Or Creamer
  :          Potatoes -- about 3/4 pound
       12    Garlic Clove  Whole, Peeled
        4 TB Olive Oil
  :          Sprigs Of Fresh Rosemary Or
  :          Thyme
  :          Salt And Freshly Ground
  :          Pepper
      1/2 lb Cipollini * -- peeled
      3/4 lb Baby Red Or Chioggia Beets
  :          stemmed and scrubbed
  :          Balsamic Vinaigrette (Recipe
  :          Follows)
  :          Herb Salad (Recipe Follows)
  :          Garnish--
  :          Crisp Cooked Baby Green
  :          Beans
  :          Young Peas And Pea Tendrils
  :          if available
  
  Halve or quarter potatoes lengthwise. Toss potatoes and garlic cloves
  with 2 tablespoons olive oil and herb sprigs. Season liberally with
  salt and pepper. Arrange in a single layer on a baking pan, cover
  with foil and set aside.
  
  Toss onions and beets separately with remaining oil and season with
  salt and pepper. Wrap onions and beets separately in foil. Roast
  onions, beets and potatoes in a preheated 375 degree oven for 35 - 40
  minutes or until vegetables are tender. Uncover potatoes after 20
  minutes to allow them to brown and crisp slightly. Unwrap beets and
  onions carefully, reserving any juices for Balsamic Vinaigrette. Slip
  skins off beets, if desired.
  
  Arrange roasted vegetables attractively on plates and drizzle with
  Balsamic Vinaigrette. Place a small mound of Herb Salad in center and
  garnish with baby green beans, peas and pea tendrils if available.
  Serve warm or at room temperature.
  
  Yield: 6 servings
  
  Balsamic Vinaigrette: Juices from roasted beets and onions
    1 1/2    tablespoons balsamic vinegar 3 tablespoons olive oil Salt
  and freshly ground pepper, to taste 2 teaspoons chopped parsley
  and/or chives
  
  Whisk ingredients together. Store refrigerated.
  
  Herb Salad:
  
  1 cup loosely packed mixture of tender herbs, such as parsley,
  chervil, tarragon, burnet, chives, dill along with any available
  flavorful flowers such as nasturtium, chive or calendula.
  
  




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Recipe ID 52557 (Apr 03, 2005)

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