Roasted Potato, Beet And Onion Salad

If my own righteousness is all that I am relying on, then I have no hope of finding favor in God’s sight. This is perhaps the hardest part of the Christian message to get across to people – the fact that we are not automatically headed for heaven. The truth is that our sin – not just the wrong things that we have done, but the very attitudes of our hearts – drives us away from God. That’s why the gospel has always been better received among the prostitutes and drug addicts and losers than among the rich and famous. These people don’t find it hard to believe that they have nothing to offer God.

Iain Duguid

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains	Sami	Cooking rig, New text im	6	Servings

INGREDIENTS

12		Fingerling Or Creamer
		Potatoes about 3/4 pound
12		Garlic Clove Whole, Peeled
4	T	Olive Oil
		Sprigs Of Fresh Rosemary Or
		Thyme
		Salt And Freshly Ground
		Pepper
1/2	lb	Cipollini *, peeled
3/4	lb	Baby Red Or Chioggia Beets
		stemmed and scrubbed
		Balsamic Vinaigrette, Recipe
		Follows
		Herb Salad, Recipe Follows
		Crisp Cooked Baby Green
		Beans
		Young Peas And Pea Tendrils
		if available
		Juices from roasted beets
		and onions
1 1/2	T	Balsamic vinegar
3	T	Olive oil
		Salt and freshly ground
		pepper to taste
2	t	Chopped parsley and/or
		chives

INSTRUCTIONS

Halve or quarter potatoes lengthwise. Toss potatoes and garlic cloves
with 2 tablespoons olive oil and herb sprigs. Season liberally with
salt and pepper. Arrange in a single layer on a baking pan, cover  with
foil and set aside.  Toss onions and beets separately with remaining
oil and season with  salt and pepper. Wrap onions and beets separately
in foil. Roast  onions, beets and potatoes in a preheated 375 degree
oven for 35 - 40  minutes or until vegetables are tender. Uncover
potatoes after 20  minutes to allow them to brown and crisp slightly.
Unwrap beets and  onions carefully, reserving any juices for Balsamic
Vinaigrette. Slip  skins off beets, if desired.  Arrange roasted
vegetables attractively on plates and drizzle with  Balsamic
Vinaigrette. Place a small mound of Herb Salad in center and  garnish
with baby green beans, peas and pea tendrils if available.  Serve warm
or at room temperature.  Yield: 6 servings  Balsamic Vinaigrette: Whisk
ingredients together. Store refrigerated.  Herb Salad: 1 cup loosely
packed mixture of tender herbs, such as  parsley, chervil, tarragon,
burnet, chives, dill along with any  available flavorful flowers such
as nasturtium, chive or calendula.  Copyright, 1996, TV FOOD NETWORK,
G.P., All Rights Reserved Recipe By  : COOKING RIGHT SHOW #CR9736
Posted to EAT-L Digest 24 October 96  Date:    Fri, 25 Oct 1996
06:43:09 -0400  From:    Bill Spalding <billspa@ICANECT.NET>  NOTES :
show: 10/2 *Other pearl onions may be used.

A Message from our Provider:

“This is the day the Lord has made! Be glad!”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 285 Calories From Fat: 143 Total Fat: 16.2g Cholesterol: 0mg Sodium: 239.9mg Potassium: 532.4mg Carbohydrates: 29.4g Fiber: 7.1g Sugar: 2g Protein: 7g