Warm Roasted Potato, Beet & Butternut Squash Salad

For me, the popular dish Potato Salad conjures up images of church picnics and summer pot lucks when I was a child. I used to love potato salad the way my mom made it, with lots of mustard, pickles and hard boiled eggs, tucked perfectly into an ice chest for a day at the lake or a pot luck at the park.

This potato salad is all dolled up and ready for a night out on the town with the addition of roasted beets, butternut squash and herbs, and a light, warm mustard vinaigrette dressing. I still get my mustard fix(I used to eat the stuff plain or stir it into my mashed potato's as a kid. *Cringe*, I know), but I sub Dijon mustard for its common yellow cousin. And vinegar gives the dish the same delightful tang of pickles.

Warm Roasted Potato, Beet & Butternut Squash Salad

Ingredients:

- 2 beets, washed, peeled and diced (I actually tend to not peel them because it's messy and mine were organic, but I guess most people do peel theirs, so I leave the life altering decision to your discretion)
-2 potatoes, diced(I used 1 Russet and a couple small reds)
-1/4 of a butternut squash(about 2 cups), diced
-3 cloves garlic, minced
-1 onion, diced
-1 Tbs. olive oil

For Dressing:

-1 1/2 Tbs. Dijon mustard
-1 Tbs. vinegar(I used apple cider vinegar, but would have subbed red wine vinegar if I had any on hand)
-A handful fresh rosemary(or maybe about a Tbs. dried)
-2 tsp. thyme
-1/2 tsp, dill
-1/2 tsp. garlic powder

Method:

Pre-heat oven to 400 degrees Fahrenheit. Combine all vegetables and oil in a large bowl, then divide between 2 baking sheets. Roast for 30 minutes or until veggies are tender, stirring every 10 minutes or so.

Meanwhile prepare dressing by whisking all dressing ingredients in a bowl.

When veggies are done, pour into a large bowl and immediately toss with dressing. This dish is delicious warm, room temperature or cold. You have choices!