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Beet & Potato Salad with Rosemary Vinnaigrette

Boil separately two pounds beets and one pound potatoes (skinned or unskinned depending on personal preference). When vegetables are cooled sufficiently to handle, peel away beet skin and slice both. Whisk together dressing ingredients: 2/3 cup olive oil, 1/3 cup balsamic vinegar, 3 T. finely minced rosemary, ¼ cup minced onions, salt and pepper to taste. Toss dressing with vegetables. Serve warm or cold.

Comments

Jennifer Gott said, "We ate the carrots glazed with butter and brown sugar. This is so..." »

Karen said, "This morning I used the rhubarb from our first (ever) summer box ..." »

Tessa said, "Thanks for the box of veggies and the chicken! It was actually a ..." »

Waneta Mast said, "We brought our grandson, Levi, to the farm today for your open ho..." »

Lisa said, "Hey VA team, Thumbs-up on the Tomatillos (choice in the Aug. 02 s..." »

Emily Reddy said, "Hey Brosi, Would you or someone else at Village Acres be interest..." »

Diana said, "So good! I forgot to put the oil in and they still tasted fine. ..." »

Debbie Heggenstaller said, "I love reading the blogs, especially Brosi's. Hopefully, the weat..." »

Anna said, "Brosi, this is a lovely reminder of spring on the farm- you've ca..." »

Dave said, "Brosi never really points out the metaphor at work here, so I'll ..." »

Village Acres Farm

Beet & Potato Salad with Rosemary Vinnaigrette