Princeton Public Schools. Adjust flavorings to suit your palate. Aim for similar weights of beets and potatoes. Source: https://www.freshfromzone7.com/
5 servings
Ingredients
- 3 medium-size beets, diced
- 3 potatoes, diced
- Olive oil
- 3 tablespoons diced celery
- 3 tablespoons diced red onion
- 1½ tablespoons fresh-chopped parsley
- 2¾ ounces mayonnaise or plain Greek yogurt
- 1½ tablespoons white vinegar or cider vinegar
- Spicy brown mustard to taste
- Salt
- Freshly ground black pepper
Directions
- Roast vegetables: Heat oven to 400 degrees F.
- Place diced beets in an oven-safe roasting pan; drizzle with olive and and sprinkle with salt.
- Cover and roast until tender, checking after about 12 minutes. Turn as needed for even roasting.
- On another roasting pan, scatter diced potatoes; drizzle with olive and and sprinkle with salt.
- Roast until tender and golden.
- Cool and place in large bowl with celery and onion
- Make dressing: Stir together mayonnaise or yogurt, vinegar, mustard, salt, and pepper. Taste; adjust seasonings.