Roasted potato, beet, and onion salad from From the Earth to the Table: John Ash's Wine Country Cuisine (page 42) by John Ash and Sid Goldstein

  • garlic
  • cipollini onions
  • Show all ingredients...
  • Serves : 6

  • EYB Comments

    Can substitute thyme sprigs for rosemary sprigs, creamer potatoes for fingerling potatoes, baby golden beets or baby Chioggia beets for baby red beets, pearl onions for cipollini onions, and chives for parsley. See recipe for a variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute thyme sprigs for rosemary sprigs, creamer potatoes for fingerling potatoes, baby golden beets or baby Chioggia beets for baby red beets, pearl onions for cipollini onions, and chives for parsley. See recipe for a variation.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.