Roasted Potato And Beet Salad With Red Wine Vinaigrette - cooking recipe

Ingredients

1 lb tiny new potatoes, diced
1 lb red beet, boiled, skin removed, diced
1 onion, diced
6 garlic cloves, minced
6 tablespoons olive oil, divided
1 teaspoon salt (to taste)
1/2 teaspoon pepper (to taste)
1 tablespoon rosemary, crumbled
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1/3 cup olive oil

Preparation

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.