This easy salad uses two previously prepared condiments (homemade or store-bought). Prepared horseradish brings a kick to the dish and is frequently part of spring holiday menus. Mixed with potatoes and beets, it takes on a whole new role. The second condiment, chimichurri, brings a bright herbal twist along with a vinegary tang.
Ingredients
- 1 pound Yukon Gold potatoes, unpeeled and diced
- ½ pound beets, unpeeled and diced
- 1/3 cup red onion, diced
- 1 cup yogurt
- ¼ cup prepared chimichurri
- 3 tablespoons prepared horseradish
- Salt and pepper to taste
- Spray oil
Instructions
Preheat oven to 400 degrees.
Spread potatoes and beets on a pan sprayed with oil. Spray the potatoes and beets lightly with oil.
Roast for 10 minutes, then carefully cover with foil to prevent potatoes from getting crispy. Continue roasting until tender (about 20 more minutes). Beets may take a little longer. Remove from the oven and let cool.
Whisk together the yogurt, chimichurri and horseradish. Combine yogurt mixture, onion, potatoes and beets. Serve warm or cold.
