Ingredients Jump to Instructions ↓

  1. 1-1/2 pounds small red potatoes, halved

  2. 2 medium red onions, cut into wedges

  3. 1/2 teaspoon salt, divided

  4. 2 tablespoons olive oil

  5. 1-1/2 pounds fresh beets, peeled and cut into wedges

  6. 2/3 cup reduced-sodium chicken broth or vegetable broth

  7. 1/3 cup balsamic vinegar

  8. 2 teaspoons brown sugar

  9. 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

  10. 1/2 teaspoon pepper

  11. 2 tablespoons minced fresh parsley

Instructions Jump to Ingredients ↑

  1. Can't-Be-Beet Roasted Potato Salad Recipe photo by Taste of Home Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.

  2. Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender.

  3. For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.

  4. Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley. Yield: 9 servings.


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