Nicole’s Roasted Beet and Potato Salad with Green Beans
2.5 lbs potatoes (red, yellow, fingerling — whatever)
2 medium sized beets
1/2 lb green beans
1/2 cup mayonnaise
2 tablespoons dijon mustard
1/4 cup balsamic vinegar
as much fresh dried dill as you want
1/2 tsp salt or to taste
ground pepper to taste Note: For this recipe you're going to be roasting three different vegetables that each need to be in the oven for different lengths of time. The potatoes will need about 50 minutes, so do them first. Prep the beets and put in about 15 minutes later, and then the green beans 25 minutes after that. This way you can take everything out at the same time.
1Preheat over to 400°F. Wash and chop potatoes into desired size. Toss with olive oil and and roast for 50-60 minutes. Peel and chop beets. Toss with olive oil and roast for 40 minutes. Wash the green beans and chop into thirds. Toss with olive oil and roast for 15 minutes. Take everything out and let it cool a little.
2 While the vegetables are roasting prepare the dressing: In a large bowl, whisk together mayonnaise, mustard, vinegar, dill and salt and pepper. Stir in vegetables, making sure to coat evenly. Serve warm, at room temperature or chilled. Be sure to stir well before serving.