Can’T-Be-Beet Roasted Potato Salad

• 1-1/2 pounds small red potatoes, halved
• 2 medium red onions, cut into wedges
• 1/2 teaspoon salt, divided
• 2 tablespoons olive oil
• 1-1/2 pounds fresh beets, peeled and cut into wedges
• 2/3 cup reduced-sodium chicken broth or vegetable broth
• 1/3 cup balsamic vinegar
• 2 teaspoons brown sugar
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 2 tablespoons minced fresh parsley

1. Place potatoes and onions in two 15x10x1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.
2. Place beets in pans (do not stir). Bake, uncovered, at 425u0b0 for 35-40 minutes or until vegetables are tender.
3. For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
4. Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.

red potatoes, red onions, salt, olive oil, fresh beets, chicken broth, balsamic vinegar, brown sugar, thyme, pepper, parsley

Taken from www.tasteofhome.com/recipes/can-t-be-beet-roasted-potato-salad/ (may not work)