Roasted potato~ beet & onion salad

6 Servings

Ingredients

Quantity Ingredient

Directions

12 Fingerling Or Creamer

: Potatoes -- about ¾ pound 12 Garlic Clove Whole, Peeled 4 TB Olive Oil

: Sprigs Of Fresh Rosemary Or : Thyme

: Salt And Freshly Ground : Pepper

½ lb Cipollini * -- peeled

¾ 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 1½ 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.

Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved Recipe By : COOKING RIGHT SHOW #CR9736 From: Bill Spalding <billspa@...

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