Roasted Potato And Beet Salad With Red Wine Vinaigrette

1. 1

   Heat oven to 400 degrees F.

2. 2

   Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary.

3. 3

   Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes.

4. 4

   Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously.

5. 5

   Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown.

6. 6

   While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper.

7. 7

   Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette.

8. 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.

* Per serving · 4 servings · Values may vary.