From: Chef Todd Downs. Yield: 4 servings. Each salad is served with a 4-oz. grilled chicken breast.
8 Idaho yellow fingerling potatoes, blanched until tender
4 baby red beets, tops removed
4 baby golden beets, tops removed
½ cup extra virgin olive oil
2 Roma tomatoes, cored, split lengthwise
1 red onion, cut into 4 slices, grilled
2 oz. baby greens
to taste, salt and pepper
½ lemon, seeded, roasted slowly at 300°F, tender, cooled
2 Tbsp. Dijon mustard
½ cup extra virgin olive oil
to taste, salt and pepper
½ cup Italian parsley leaves
1 cup mint leaves
½ cup basil leaves
¼ cup green onion, sliced
1 cup extra virgin olive oil
to taste, salt and pepper
Preheat oven to 350°F. Toss each vegetable separately in olive oil to coat. Season with salt and pepper. Place on baking sheets and do in order:
Beets: Cook approximately 20 minutes, until tender. Peel after cooling slightly. Cut in half; reserve warm.
Potatoes: Cook approximately 15 minutes, cut in half lengthwise and reserve warm.
Tomatoes: Cook about 10 minutes. Reserve warm.
Red Onion: Cook 10 minutes. Reserve warm.
For dressing: Place lemon in blender and season with salt and pepper. Add mustard and puree until smooth. Add olive oil slowly. Adjust consistency, if needed, with water. Reserve.
For pesto: Combine herbs in blender with green onion. Add salt and pepper. Puree with oil until smooth.
Final prep: Toss each vegetable lightly with dressing. Arrange on 4 large plates, using half of plate for a chilled potato salad (recipe not included) and on the other half arrange the following: 2 pieces each of beet, slice of red onion, 2 pieces of the potato and 1 piece of tomato. Place baby greens in center of the plate and top with 4 oz. portion of grilled chicken breast. Top the chicken with herb pesto. Serve.