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Warm Potato, Roasted Beet, and Roma Tomato Salad, with Herb Pesto
This recipe is courtesy Chef Todd Downs.
Yield: 4 servings
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 T 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
- Preheat the oven to 350°
- Toss each vegetable separately in olive oil to coat, season with salt and pepper, place on baking sheets and do in order:
- 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: Cook approx. 15 minutes, cut in half lengthwise, reserve warm.
- Tomatoes: Cook about 10 minutes, reserve warm.
- Red Onion: 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:
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.
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, SERVE.
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