Roasted Potato, Beet And Onion Salad Recipe

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Servings: 6


Cost per serving $1.11 view details
  • 12 x Fingerling or possibly creamer potatoes (abt 3/4 lb)
  • 12 x Garlic cloves peeled, whole
  • 4 Tbsp. Extra virgin olive oil
  •     Fresh rosemary or possibly thyme sprigs
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 1/2 lb Cipollini or possibly other pearl onions peeled
  • 3/4 lb Baby red or possibly chioggia beets stemmed, scrubbed
  •     Juices from roasted beets and onions above
  • 1 1/2 Tbsp. Balsamic vinegar
  • 3 Tbsp. Extra virgin olive oil
  •     Salt to taste
  •     Freshly-grnd black pepper to taste
  • 2 tsp minced parsley and/or possibly chives
  • 1 c. Loosely-packed tender herbs mix
  •     (such as parsley, chervil, tarragon, burnet, chives, dill)
  •     along with Any available flavorful flowers
  •     (such as nasturtium, chive or possibly calendula)
  •     Crisp-cooked baby green beans (haricot vertes)
  •     and/or possibly Young peas and pea tendrils, if available


  1. Halve or possibly quarter potatoes lengthwise. Toss potatoes and garlic cloves with 2 Tbsp. extra virgin 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.
  2. 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 to 40 min or possibly till vegetables are tender. Uncover potatoes after 20 min to allow them to brown and crisp slightly. Unwrap beets and onions carefully, reserving any juices for the Balsamic Vinaigrette. Slip skins off beets, if you like.
  3. For the Balsamic Vinaigrette, whisk all ingredients together. Store refrigerated till ready to use.
  4. For the Herb Salad, toss together all ingredients.
  5. Arrange roasted vegetables attractively on plates and drizzle with the Balsamic Vinaigrette. Place a small mound of Herb Salad in center and garnish with baby green beans, peas and pea tendrils if available. Serve hot or possibly at room temperature.
  6. This recipe yields 6 servings.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 490g
Recipe makes 6 servings
Calories 461  
Calories from Fat 143 31%
Total Fat 16.25g 20%
Saturated Fat 2.32g 9%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 30mg 1%
Potassium 1817mg 52%
Total Carbs 73.3g 20%
Dietary Fiber 10.9g 36%
Sugars 7.73g 5%
Protein 7.91g 13%
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