*  Exported from  MasterCook II  *
 
                    Roasted Potato, Beet And Onion Salad
 
 Recipe By     : COOKING RIGHT SHOW #CR9736
 Serving Size  : 6    Preparation Time :0:00
 Categories    : New Text Import                  Cooking Right Show
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   12                    Fingerling Or Creamer Potatoes -- about 3/4 pound
   12      Garlic Clove  Whole, Peeled
    4      Tablespoons   Olive Oil
                         Sprigs Of Fresh Rosemary Or Thyme
                         Salt And Freshly Ground Pepper
      1/2  Pound         Cipollini * -- peeled
      3/4  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
 
 
 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.
 
 
 
                    - - - - - - - - - - - - - - - - - -
 
 NOTES : show: 10/2
 
 *Other pearl onions may be used.