Roasted Beet & Potato Salad

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2 medium-size red beets

2 medium-size gold beets

1 pound red or Yukon gold potatoes, creamer or "C" size

1 tablespoon olive oil

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground pepper

6 ounces mixed baby salad greens

Chopped parsley for garnish (optional)


1 teaspoon olive oil

1 tablespoon minced shallots

1/4 cup low-salt chicken broth

1 sprig of thyme

1 tablespoon balsamic vinegar

1 tablespoon sherry vinegar

1/4 teaspoon Dijon mustard

2 tablespoons extra virgin olive oil

Kosher salt to taste

Large pinch freshly ground pepper, or to taste

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