Can't-Be-Beet Roasted Potato Salad

Name: Can't-Be-Beet Roasted Potato Salad
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 9
Cuisine: Global
Ingredients: 85 milliliters balsamic vinegar; 680 grams fresh beets, peeled and cut into wedges; 2 teaspoons brown sugar; 2 Tbsps minced fresh parsley; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme; 2 Tbsps olive oil; 1 teaspoons pepper; 2 mediums red onions, cut into wedges; 680 grams red potatoes, halved; 1 teaspoons salt, divided; 160 milliliters reduced-sodium chicken broth or vegetable broth

Can't-Be-Beet Roasted Potato Salad takes around 55 minutes from beginning to end. For 88 cents per serving, you get It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Head to the store and pick up pepper, salt, brown sugar, and a few other things to make it today.

Instructions

Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray.

Ingredients you will need

Cooking Spray

Potato

Onion

Equipment you will use

Baking Pan

Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.

Ingredients you will need

Salt

Cooking Oil

Place beets in pans (do not stir).

Ingredients you will need

Beet

Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender.

Ingredients you will need

Vegetable

Equipment you will use

Oven

For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.

Ingredients you will need

Brown Sugar