Roasted Beet & Potato Salad
Great hot or cold for a cookout!
Spice profile: basil, chipotle, marjoram, oregano, rosemary, sage, shallots, smoked paprika, thyme
Wash up 2 medium beets (a bit over a pound) and a good handful of potatoes (again a bit over a pound - this week I am using blue potatoes, but any color would work). Chop them into half inch cubes and toss with olive oil, plus the full spice packet, (2 tsp Stock+Spice roasted potato salad seasoning), to coat. Place on a baking sheet and roast in a 350 degree oven for about 40 minutes or until a fork goes through them easily. Stir occasionally. While they are cooking in a small bowl, combine the juice of 2 limes, 1/4 cup olive oil, 1 TBS mustard, and 1 finely chopped garlic scape or clove of garlic. Mix well and toss with the potatoes when they come out of the oven. Salt to taste and enjoy! Options abound with this one, you could add one chopped jalapeno to the vinaigrette for extra spice. Also, nuts or seeds like toasted pepitas would be great to add. Have fun with it and enjoy!
