After we dug up those purple potatoes yesterday, I quickly hopped online to find some sort of salad recipe to use the techno colored spuds in. I was originally thinking about making a cold potato salad, but in the end I chose to make another roasted vegetable salad. This time with blue potatoes, beets and walnuts.
Not only did I have this for dinner last night, but I also ate it for breakfast this morning, so I know for a fact it’s good both hot and cold.
Here is the recipe.
Ingredients {slightly adapted from Martha Stewart}
1 pound heirloom beets, peeled
1 pound blue potatoes, quartered
3 tablespoons olive oil
1/4 cup walnuts, roughly chopped walnuts
1/4 cup fresh chives, chopped
2 tablespoons red-wine vinegar
1 tablespoon brow mustard
Directions
Quarter the potatoes and peeled beets. In a large bowl toss the beets and potatoes with olive oil and place them on a lined cookie sheet. Sprinkle with salt and pepper and bake at 375º for 20 minutes, turn veggies over and bake another 20 minutes or until tender.
Place warm vegetables in a large bowl and toss with red vine vinegar and brown mustard. Place vegetables in a large bowl and sprinkle with toasted walnuts and chives. Serve warm or cold.
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LaToya says
Haven’t harvested ours yet, and never had them before, but do purple potatoes taste just like regular potatoes or is there any different taste to them?
Mavis says
I think they taste like a red potato, just not as buttery.
LaToya says
Cool – thanks….was hoping there would be no funkiness…
Gwen says
Great! Thanks for recipe. I love roasted potatoes and I’m getting tired of my usual recipe so this came at the perfect time 🙂