Roasted Potato~ Beet & Onion Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
12: Fingerling Or Creamer,
Directions:
: Potatoes -- about 3/4 pound
12 Garlic Clove Whole, Peeled
4 TB Olive Oil
: Sprigs Of Fresh Rosemary Or
: Thyme
: Salt And Freshly Ground
: Pepper
1/2 lb Cipollini * -- peeled
3/4 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
1 1/2 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
Source from luhu.jp
12 Garlic Clove Whole, Peeled
4 TB Olive Oil
: Sprigs Of Fresh Rosemary Or
: Thyme
: Salt And Freshly Ground
: Pepper
1/2 lb Cipollini * -- peeled
3/4 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
1 1/2 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
Source from luhu.jp