Roasted Beet and Potato Salad

ingredients

All the beets from your box

3 tablespoons canola oil

6 ounces potatoes (If they are small, no need to cut them.  If they are larger, cut into a 1” dice)

3 sprigs of thyme

fresh pepper

1 garlic clove, smashed

2 eggs (optional)

extra virgin olive oil

your favorite salad dressing, preferably a vinaigrette

instructions

Preheat the oven to 375º.  Trim the stems of the beets and trim any root ends, but leave the skins on.  Put the beets on a large sheet of aluminum foil, drizzle with canola oil and a sprinkling of salt and pepper.  Fold the aluminum foil over the beets to create a sealed packet.  Put the packet on a baking sheet and bake for 30 minutes, or until the beets are tender.  Carefully open the packet and let the beets cool.  Once they are cool enough to handle, cut off the top and the bottom and rub with a towel until the skins come off.  Put them in the refrigerator to cool.  After they are chilled, cut them into roughly the same size pieces.  


Put the potatoes in a saucepan with the thyme and garlic and two teaspoons of salt. Cover with cold water.  Bring to a simmer and cook just until the potatoes are easily pierced with a fork (about 10 minutes).  Drain the potatoes and spread on a tray to cool.  


Soft boil your eggs, remove the shells, and cut into quarters. 


To serve, put the potatoes in a large bowl and toss with about 1/4 cup of dressing. Toss the beets with some olive oil and season with salt and pepper.  Arrange about 1/3 of the potatoes on a platter.  Scatter 1/3 of the beets over the potatoes.  Continue layering until you have used all of your beets and potatoes.  Arrange the eggs around the top of the salad, and drizzle with some more dressing.  You can also add smoked salmon to this salad if you have any on hand, as well as some leaves of lettuce from your box!


Recipe adapted from Ad Hoc At Home, by Thomas Keller Roasted Beet and Potato Salad.

meal or course
brunch, buffet, dinner, lunch, salad, side, vegetable dish