Roasted Potato & Beet Salad

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The items in this recipe come from my Community Supported Agriculture package. Everything is organic and we receive whatever is growing.
Ingredients
One box new potatoes (About 15 small potatoes)
One pkg. baby beets* (About 6 beets)
One pkg. snap peas
½ c. chopped garlic scapes**
olive oil (one Tbl. for cookie sheet & up to 1/4 c for veggies)
salt & pepper to taste
Dill, parsley, or other herbs of choice

Directions
1. Scrub potatoes and beets, removing stems and leaves of beets. (Stems & leaves be steamed or used in stock.)
2. Cut veggies into quarters and place in a large pot with a steam basket and steam for about 10 minutes. (Try to keep potatoes & beets separate in case beets bleed.)
3. While veggies are steaming, preheat oven to 350-400 degrees F.
4. During the 10 minutes of steaming, oil a large cookie sheet with olive oil. Chop scapes finely and remove stems from fresh dill or parsley.
5. After 10 minutes, remove potatoes and beets and toss with about ¼ cup olive oil. Sprinkle on salt & pepper to taste and place in oven for about 15-20 minutes, until veggies turn crisp around edges.
6. Optional Step: Place oven on broil and broil veggies for 2- 3 minutes, watching that they do not burn.
7. While veggies are in the oven, put cut garlic scapes in the water underneath the steam basket in the pot and the snap peas in the top and steam for 5 minutes. Remove scapes & peas; cut snap peas into halves or thirds.
8. Remove potatoes and beets from the oven, add garlic scapes, snap peas, and dill or parsley and toss. Can be served warm or chilled and served cold.

*I believe these were Chioggia Beets- (aka Candy Cane)- an Italian heirloom variety. Flesh has red/white concentric circles.

**From an online Washington Post article: “Garlic and its relatives in the allium family, (leeks, chives, onions) grow underground, where the bulb begins its journey, soft and onion-like. As the bulb gets harder (and more like the garlic we know), a shoot pokes its way through the ground. Chlorophyll- green like a scallion (maybe even greener), the shoot is long and thin and pliable enough to curl into gorgeous tendrils. This stage of growth is the garlic scape. If left unattended, the scape will harden and transform from green to the familiar opaque white/beige color of garlic peel. Keeping the shoot attached will also curtail further growth of the bulb. So, in an effort to allow the garlic to keep growing, the farmer is getting a two-fer with this edible delectable that cooks are just beginning to discover.”

One Response to “Roasted Potato & Beet Salad”

  1. ellen sue spicer Says:

    I’m happy, too! es

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