Roasted Beets and Potatoes

Beets and potatoes are roasted together then laid on a bed of walnut pesto for a side that is sure to steal the show.

1. Preheat oven to 375°F.
2. In a medium bowl, combine the oil, garlic, thyme, mustard, and salt; mix well. Toss the Simply Potatoes Small Red Skin Wedges and beets with the garlic mixture. Transfer to a sheet tray lined with aluminum foil and roast in the oven until tender and browned, about 45 minutes.
3. Meanwhile, for the walnut pesto, combine all ingredients in the bowl of a food processor and pulse until well combined. Reserve.
4. Serve each 4 oz portion with 2 oz of burrata cheese and 2 Tbsp of walnut pesto.

• Simplify by using melted mozzarella instead of burrata.
• Substitute a Ruby Queen or other beet for impressive color and flavor.
• Try any Simply Potatoes® wedge variety with this recipe.