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
• 1/2 each lemon, seeded, roasted slowly at 300°, tender, cooled
• 2 tablespoons Dijon mustard
• 1/2 cup Italian parsley leaves
• 1 cup mint leaves
• 1/2 cup basil leaves
• 1 /4 cup green onion, sliced
• 1 cup extra virgin olive oil