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Can't-Be-Beet Roasted Potato Salad Recipe

Can't-Be-Beet Roasted Potato Salad Recipe

“You'll love the combination of beets and balsamic dressing in this lovely addition to your holiday meal!” -Jennifer Fisher of Austin, Texas
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:9 servings

Ingredients

  • 1-1/2 pounds small red potatoes, halved
  • 2 medium red onions, cut into wedges
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1-1/2 pounds fresh beets, peeled and cut into wedges
  • 2/3 cup reduced-sodium chicken broth or vegetable broth
  • 1/3 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley

Directions

  • 1. Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.
  • 2. Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender.
  • 3. For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
  • 4. Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley. Yield: 9 servings.

Nutritional Facts

3/4 cup: 135 calories, 3g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

Reviews for Can't-Be-Beet Roasted Potato Salad

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MY REVIEW
crankyankee User ID: 7233510 219716
Reviewed Feb. 4, 2015

"good"

MY REVIEW
frogifer User ID: 1148021 157341
Reviewed Feb. 24, 2013

"colorful and tasty!"

MY REVIEW
twhite User ID: 1103917 133909
Reviewed Aug. 16, 2009

"This was a fabulous and savory dish! Everyone in my family loved it, even the kids. It will definately be made again, as well as put into our favorite recipe section!"

MY REVIEW
shmemily8 User ID: 2700473 170442
Reviewed Jul. 21, 2009

"This is a great recipe and a different way of using beets that isn't too sugary. I will make it again!"

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