Roasted Potato And Beet Salad With Red Wine Vinaigrette Recipes

ROASTED BEET POTATO SALAD

Steps:

• Preheat oven to 425F. Line a baking sheet with parchment paper.
• Add beets, onions, 1 tbsp. olive oil, salt, pepper, and 1 tbsp. vinegar to baking sheet and toss until well combined. Add more oil if necessary.
• Prepare potatoes by removing plastic cover and seasoning package. Add 2 tbsp. olive oil and half the seasoning package. Toss until well combined.
• Place both trays into the oven and cook for 30 minutes, tossing halfway through. Potatoes may need an additional 10 minutes.
• Adding remaining seasoning if desired (I did!) If potatoes are large, halve or quarter them.
• Combine mayo, sour cream, mustard, 1 tbsp. vinegar, eggs, pickles, and celery. Mix well.
• Add potatoes and beets to a large mixing bowl. Add sauce and toss really well.
• Serve warm, OR, cover and chill in refrigerator until ready to serve. Make sure to mix well again before serving as the beets color will bleed into the sauce. Taste-test before serving to see if salt and pepper is required.

ROASTED POTATO AND BEET SALAD WITH RED WINE VINAIGRETTE

Steps:

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

ROASTED BEET SALAD WITH ORANGE VINAIGRETTE

Steps:

• Preheat oven to 425°. Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake 50-60 minutes or until tender. Remove foil; cool completely. Peel beets and cut into wedges., In a small bowl, whisk oil, orange zest, orange juice, vinegar, honey, mustard, salt and pepper until blended; stir in 1 tablespoon tarragon. In a large bowl, combine spinach, salad greens and remaining tarragon. Drizzle with vinaigrette and toss gently to coat., Transfer to a platter or divide among 12 salad plates. Top with orange sections and beets; sprinkle with cheese and walnuts. Serve immediately.