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

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

Todd Downs
Bon Appetit Management
Ft. Wayne, IN

Yield: 4 servings



Herb Pesto


  1. Preheat the oven to 350°
  2. Toss each vegetable separately in olive oil to coat, season with salt and pepper, place on baking sheets and do in order:
  3. Beets: Cook approx. 20 minutes, until tender, peel after cooling slightly, cut in half, reserve warm. Keep separate so as to not stain the other food ingredients till final assembly.
  1. Cook approx. 15 minutes, cut in half lengthwise, reserve warm.
  1. Cook about 10 minutes, reserve warm.
Red Onion:
  1. Cook 10 minutes, reserve warm.
  1. Place lemon in blender and season with salt and pepper.
  2. Add mustard and puree until smooth.
  3. Add the olive oil slowly; adjust consistency if needed with water.
  4. Reserve.
  1. Combine the herbs in a blender with green onion, add salt and pepper, puree with the oil until smooth.
Final Prep:
  1. Toss each vegetable lightly with the dressing, arrange on 4 large plates, using half of the plate for a chilled Potato Salad (recipe not included) and then on the other half arrange the following: 2 pieces of each beet, slice of red onion, 2 pieces of the potatoes, 1 each of tomato.
  2. Place the Baby Greens in the center of the plate and top with a 4 oz. grilled chicken breast, top the breast with the herb pesto and serve.