Roasted Beet and Potato Salad

Name: Roasted Beet and Potato Salad
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 lb Beets (golden or red); .5 lb Yukon Gold Potatoes (or Red Skinned Potatoes); 8 oz Bacon; 2 Shallots (medium, thinly sliced); 2 cloves Garlic (minced or pressed); 4 tbsp Olive Oil (divided); 2 tbsp Apple Cider Vinegar; 2 tbsp Whole-Grain Mustard; 1 tsp Sea Salt; .5 tsp Ground Black Pepper

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Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Dinner, Lunch, Side Dish

Servings: people

Calories: 339kcal

Ingredients:

2 lb Beets golden or red
.5 lb Yukon Gold Potatoes or Red Skinned Potatoes
8 oz Bacon
2 Shallots medium, thinly sliced
2 cloves Garlic minced or pressed
4 tbsp Olive Oil divided
2 tbsp Apple Cider Vinegar
2 tbsp Whole-Grain Mustard
1 tsp Sea Salt
.5 tsp Ground Black Pepper

Instructions:

Preheat oven to 400 degrees.
Place beets, potatoes, and 1 cup water in a 13 by 9 inch baking dish. Drizzle 2 tbsp olive oil and season with half the sea salt and ground black pepper, as well as with the minced garlic. Cover with foil and roast until the beets and potatoes are tender. When you can easily pierce with a small sharp knife. About 45 to 55 minutes.
Uncover the beets and potatoes and allow to cool about 15 minutes.
Peel the cooled beets. Dice beets and potatoes into bite sized pieces.
Whisk vinegar, mustard, shallots, remaining oil, sea salt, and ground black pepper together until combined.
Toss vinaigrette, beets, potatoes, and bacon together and serve at room temperature.

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Roasted Beet and Potato Salad

Ingredients:

Instructions:

Nutrition

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