Roasted beet and potato salad

So yesterday we had a potluck for a baby dedication at our church. I was told to bring a salad, but I couldn't decide on what to make, usually people bring potato salads or macaroni salads, but I like to make different things! Recently my husband's grandfather gave me two recipe books Taste-of-Home, and I found this recipe in one of them, which I slightly adapted.

Now I LOVE beets and this recipe was excellent, however here is what I changed, I didn't have any onions and I didn't feel like going out at 10pm Saturday night, plus I'm not s huge fan, so I omitted them. I also used vegetable broth, 'cause I ran out of chicken (which is what I usually use) and I forgot to replenish that item in my pantry. Also I think next time, I might try to cook the beets a little bit before hand (boiling them) because this way they were quite hard after only 35 minutes and I ended up leaving them there for about an hour and I thought they might have lost a bit of their taste, and the potatoes were well done (a little too mushy to my liking). Anyway this recipe was a success, definitely one I will make again, there was some left over and I was able to eat it for lunch too (the picture was from my lunch, it made a whole lot more) YUMM

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

Directions

• 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. Yield: 9 servings.

*adapted from http://www.tasteofhome.com/Recipes/Can-t-Be-Beet-Roasted-Potato-Salad