The perfect salad for a BBQ!
serves 4

2 LB small potatoes, washed and cut in half
1 red onion, sliced
4 golden beets, peeled and cut in wedges
1 red pepper, sliced
2 tablespoons capers
4 tablespoons olive oil
salt and pepper
3 tablespoons balsamic

  1. Place potatoes, onion, beets, peppers and capers in a sheet pan.
  2. Drizzle with olive oil , salt and pepper.
  3. Bake until golden and tender, about 25 minutes.
  4. Take it out and drizzle with balsamic.


Serve warm in a bowl.
Photography by Colin Cooke

Made it? Tell us about it–