Lunch: Can't-Be-Beet Roasted Potato Salad Recipe

Ingredients

1-1/2 pounds small red potatoes, halved
2 medium red onions, cut into wedges
1/2 teaspoon salt, divided
2 tablespoons olive oil
1-1/2 pounds fresh beets, peeled and cut into wedges
2/3 cup reduced-sodium chicken broth or vegetable broth
1/3 cup balsamic vinegar
2 teaspoons brown sugar
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 tablespoons minced fresh parsley

Instructions

Place potatoes and onions in two 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.
Place beets in pans (do not stir). Bake, uncovered, at 425 ° for 35-40 minutes or until vegetables are tender.
For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.

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