Beet, Potato, and Walnut Salad


  • 1 ½ pounds fingerling or new potatoes, halved lengthwise
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and ground pepper
  • ¼ cup finely chopped fresh chives
  • 1 to 2 tablespoons red-wine vinegar
  • 1 ½ pounds medium golden beets, scrubbed
  • ½ cup roughly chopped walnuts (optional)

1. Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes. 2. On a rimmed baking sheet, toss potatoes with oil and season with salt a...

View full recipe at SpringPad


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