Roasted Beet and Potato Salad with mustard pot dressing

Although I'm not normally a huge salad person this one I found particularly spectacular. I do eat salads yes, but most often its a mound of greens with salsa, vinegar and green beans and sometimes maybe lunch meat. (yes that is really what I eat) One afternoon I found myself roasting beets and wondering what I could possibly do with them besides pickling them with eggs. I flipped through some of my favorite cookbooks and found this salad in Ad Hoc at home, by Thomas Keller. Although it takes multiple steps to prepare its incredibly easy if you have a few things on hand. I just happened to actually have smoked salmon and beets at the same time, which is really, really rare. I was excited! It was a wonderful treat, this could be served as a main Lunch dish, a first course or even brunch. Its easy-peasy with no lack of luxuriousness.

I utilized a mustard pot dressing similar to one I'd seen on one of Nigella Lawsons shows. I just tossed some stuff in a jar and shook it all up. The vegetables were roasted and the eggs were hard cooked. (I tried "soft cooked" but could not peel them. It was a "whoops, squish, next one: whoops, squish" experience.) Last step is simply putting it all together. The hardest part is keeping it from looking like an accident when the beet juice runs. Beets are somewhat difficult to find for me, I've looked at farm stands (during open seasons) and all of the grocery marts. I've only ever found regular red beets. If you can find a variety of beets Thomas Keller's recipe suggests golden, red, and chiogga.