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Name: Roasted Potato, Beet and Onion Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 3/4 lb Baby Red Beets Or Chioggia Beets; Young Peas And Pea Tendrils; Juices from roasted beets; Baby Green Crisp Cooked; Herb Salad (Recipe Follows); 3 tb olive oil; Salt; 1/2 lb Cipollini * peeled; Balsamic Vinaigrette (Recipe; 2 ts Chopped parsley; 12 Clove Garlic Whole, Peeled; Sprigs Fresh Rosemary; Salt; 1 1/2 tb Balsamic vinegar; 12 Fingerling Potatoes Or Creamer; 4 tb olive oil

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INGREDIENTS

3/4 lb Baby Red Beets ; Or Chioggia Beets
Young Peas ; And Pea Tendrils
Juices from roasted beets
Baby Green ; Crisp Cooked
Herb Salad ; (Recipe Follows)
3 tb olive oil
Salt
1/2 lb Cipollini ; * peeled
Balsamic Vinaigrette ; (Recipe
BALSAMIC VINAIGRETTE
2 ts Chopped parsley
12 Clove Garlic ; Whole, Peeled
Sprigs Fresh Rosemary
Salt
GARNISH
1 1/2 tb Balsamic vinegar
12 Fingerling Potatoes ; Or Creamer
4 tb olive oil

Servings

INSTRUCTIONS

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: 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 Posted to EAT-L Digest 24 October 96 Date: Fri, 25 Oct 1996 06:43:09 -0400 From: Bill Spalding NOTES : show: 10/2 *Other pearl onions may be used.

NOTES

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Roasted Potato, Beet and Onion Salad

3/4 lb Baby Red Beets Or Chioggia Beets
 Young Peas And Pea Tendrils
 Juices from roasted beets
 Baby Green Crisp Cooked
 Herb Salad (Recipe Follows)
3 tb olive oil
 Salt
1/2 lb Cipollini * peeled
 Balsamic Vinaigrette (Recipe
 BALSAMIC VINAIGRETTE
2 ts Chopped parsley
12 Clove Garlic Whole, Peeled
 Sprigs Fresh Rosemary
 Salt
 GARNISH
1 1/2 tb Balsamic vinegar
12 Fingerling Potatoes Or Creamer
4 tb olive oil

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: 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    Posted to EAT-L Digest 24 October 96    Date:    Fri, 25 Oct 1996 06:43:09 -0400    From:    Bill Spalding <billspa@ICANECT.NET>    NOTES : show: 10/2 *Other pearl onions may be used.

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Nutrition

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Serving Size: 1 Serving (555g)
Recipe Makes: 6

Calories: 398
Calories from Fat: 40 (10%)

Amt Per Serving		% DV

	Total Fat 4.5g	6 %
	Saturated Fat 0.7g	3 %
	Monounsaturated Fat 2.9g
	Polyunsanturated Fat 0.6g
Cholesterol 0mg		0 %
Sodium 71.1mg		2 %
Potassium 2005.8mg		53 %
Total Carbohydrate 82.2g		24 %
	Dietary Fiber 11.1g	44 %
	Sugars, other 71.1g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 398

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