Andrea Lynn's Crispy Roasted Beet & Potato Salad with Quail Eggs & Herby Dijonnaise
- Prep time: 20 minutes
- Cook time: Cook time:
- Serves: 4–6
Andrea Lynn from @the.paperplategourmet imagined the kind of salad that makes you forget salads ever had a reputation for being boring. Crispy roasted beets and potatoes, deeply caramelized onions, smoky bacon, and jammy Spring Creek quail eggs — all tossed in a creamy, herb-packed Dijonnaise with just the right amount of kick. It's hearty enough to be a meal on its own, and impressive enough to steal the show at any gathering.
Ingredients
- 1 (24 oz) bag baby potatoes, washed and halved (or quartered if large)
- 2 large beets, washed, peeled, and cut into 1–2 inch cubes
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp Italian seasoning
- 3 garlic cloves, minced
- 1 large sweet onion, sliced
- 2 tbsp butter
- Pinch of salt and pepper
- 10 Spring Creek quail eggs
- 6 slices bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp coarse mustard
- 1 tbsp Dijon mustard
- 2 tsp red wine vinegar
- 1 tbsp prepared horseradish
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- 1 tbsp fresh dill, finely chopped
Vegetables:
Quail eggs:
Salad add-ins:
Dressing:
Instructions
Preheat oven to 425°F (220°C). Brush a sheet pan with olive oil.
Toss potatoes and beets with olive oil, salt, pepper, Italian seasoning, and garlic. Spread evenly on the prepared sheet pan.
Roast for about 30 minutes, until tender with crispy edges. Remove from oven and set aside to cool slightly.
Meanwhile, melt butter in a skillet over medium-high heat. Add sliced onions with a pinch of salt and pepper. Cook for 25–30 minutes, stirring occasionally, until deeply caramelized. Set aside.
In a bowl, whisk together all dressing ingredients until smooth. Set aside.
Place quail eggs in a saucepan and cover with cold water. Bring to a boil, then turn off the heat and let sit for 3 minutes. Transfer immediately to an ice bath. Once cooled, peel carefully, halve, and set aside.
In a large bowl, combine roasted vegetables, caramelized onions, and bacon. Add dressing and toss gently to coat.
Fold in all but a few of the halved quail eggs. Transfer to a serving dish and garnish with the remaining eggs, a scattering of fresh herbs, and an extra crack of black pepper. Serve warm or at room temperature.
