Warm Potato, Roasted Beet, and Roma Tomato Salad, with Herb Pesto | Idaho Potato Commission

Name: Warm Potato, Roasted Beet, and Roma Tomato Salad, with Herb Pesto | Idaho Potato Commission
Ingredients: 8 each Idaho® yellow fingerling potatoes, blanched until tender; 4 each baby red beets, tops removed; 4 each baby golden beets, tops removed; 1/2 cup extra virgin olive oil; 2 each roma tomatoes, cored, split lengthwise; 1 each red onion, sliced into 4 slices, grilled; 2 ounces baby greens; To taste, salt and pepper

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Preheat the oven to 350° Toss each vegetable separately in olive oil to coat, season with salt and pepper, place on baking sheets and do in order: Beets: Cook approx. 20 minutes, until tender, peel...

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Ingredients

8 each Idaho® yellow fingerling potatoes, blanched until tender
4 each baby red beets, tops removed
4 each baby golden beets, tops removed
1/2 cup extra virgin olive oil
2 each roma tomatoes, cored, split lengthwise
1 each red onion, sliced into 4 slices, grilled
2 ounces baby greens
To taste, salt and pepper

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