Recipe – Roasted Beet, Potato, and Walnut Salad

After we dug up those purple potatoes yesterday, I quickly hopped online to find some sort of salad recipe to use the techno colored spuds in.   I was originally thinking about making a cold potato salad, but in the end I chose to make another roasted vegetable salad.  This time with blue potatoes, beets and walnuts.

Not only did I have this for dinner last night, but I also ate it for breakfast this morning, so I know for a fact it’s good both hot and cold.

Here is the recipe.

Ingredients {slightly adapted from Martha Stewart}
1 pound heirloom beets, peeled
1 pound blue potatoes, quartered
3 tablespoons olive oil
1/4 cup walnuts, roughly chopped walnuts
1/4 cup fresh chives, chopped
2 tablespoons red-wine vinegar
1 tablespoon brow mustard

Directions

Quarter the potatoes and peeled beets. In a large bowl toss the beets and potatoes with olive oil and place them on a lined cookie sheet.  Sprinkle with salt and pepper and bake at 375º for 20 minutes, turn veggies over and bake another 20 minutes or until tender.

Place warm vegetables in a large bowl and toss with red vine vinegar and brown mustard.  Place vegetables in a large bowl and sprinkle with toasted walnuts and chives.  Serve warm or cold.

Looking for more of Martha’s recipes? Check out Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast. Amazon currently has it on sale for 45% off.