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

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

Dressing

  • 1/2 each lemon, seeded, roasted slowly at 300°, tender, cooled
  • 2 tablespoons Dijon mustard
  • 1/2 cup extra virgin olive oil
  • To taste, salt and pepper

Herb Pesto

  • 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
  • To taste, salt and pepper

Directions:

  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.
Potatoes:
  1. Cook approx. 15 minutes, cut in half lengthwise, reserve warm.
Tomatoes:
  1. Cook about 10 minutes, reserve warm.
Red Onion:
  1. Cook 10 minutes, reserve warm.
Dressing:
  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.
Pesto:
  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.
Print Recipe

Yield: 4 servings

Source:
Todd Downs
Bon Appetit Management
Ft. Wayne, IN

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