This recipe is BOMB and an exercise in filling, hearty and delicious fall recipes. And if you live in Canada nothing says Fall Flavour quite like beets and potatoes.
In this recipe video, you'll notice I soak the red onions, this is to soak away the bitter tang that characterizes onions.
A GREAT fact about this recipe is that it's even better a day or two after being made, as the flavours have a chance to get all up in one another's business.
Beet Potato Salad with Parmesan and Mint
- 3 large beets, diced
- 2 cups baby potatoes, halved
- 2 tbsp + 1/4 cup olive oil
- 1/4 cup fresh mint leaves
- juice of 1 lemon
- 1/2 red onion sliced into half moons
- 1 tbsp dijon mustard
- 1/4 cup parmesan cheese (optional)
- 1 tbsp salt
- 1/2 tsp pepper
Preheat oven to 400F.
Toss the potatoes and beets with 2 tbsp olive oil, season with 1/2 tbsp salt and bake on a parchment lined baking tray for 30 minutes or until tender.
Meanwhile, soak the red onion in warm water and whisk together the remaining salt, pepper, lemon juice, dijon and oil.
Toss the hot beets and potato in the dijon dressing, add the parmesan and mint and serve hot; or cool and serve cold.