Recipe - Roasted Potato Beet And Onion Salad

12 Fingerling Or Creamer
Potatoes; about Three fourths pound
12 Garlic Clove Whole, Peeled
4 tablespoon Olive Oil
Sprigs Of Fresh Rosemary Or
Thyme
Salt And Freshly Ground
Pepper
One half pound Cipollini *; peeled
Three fourths pound 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

BALSAMIC VINAIGRETTE
Juices from roasted beets
and onions
1 One half tablespoon Balsamic vinegar
3 tablespoon Olive oil
Salt and freshly ground
pepper, to taste
2 teaspoon Chopped parsley and/or
chives

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 EATL 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.