Roasted Potato And Beet Salad With Red Wine Vinaigrette Recipe

Name: Roasted Potato And Beet Salad With Red Wine Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Heat oven to 400 degrees F.
2
Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary.
3
Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes.
4
Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously.
5
Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown.
6
While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper.
7
Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette.
8
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.

1709

kcal

Calories

156

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb tiny new potatoes, diced, 1 lb red beet, boiled, skin removed, diced, 1 onion, diced, 6 garlic cloves, minced, and more.

Yes, Roasted Potato And Beet Salad With Red Wine Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Potato And Beet Salad With Red Wine Vinaigrette

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