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; 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

idahopotato.com

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
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

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

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