*  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.



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NOTES : show: 10/2

*Other pearl onions may be used.