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
- Place potatoes, onion, beets, peppers and capers in a sheet pan.
- Drizzle with olive oil , salt and pepper.
- Bake until golden and tender, about 25 minutes.
- Take it out and drizzle with balsamic.
TIP:
Serve warm in a bowl.
Photography by
Colin Cooke
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