Instructions: Halve or quarter potatoes lengthwise. Toss potatoes and garlic cloves with 2 tablespoons olive oil and herb sprigs. Season liberally with salt and pepper. Arrange in a single layer on a baking pan, cover with foil and set aside.

Toss onions and beets separately with remaining oil and season with salt and pepper. Wrap onions and beets separately in foil. Roast onions, beets and potatoes in a preheated 375 degree oven for 35 to 40 minutes or until vegetables are tender. Uncover potatoes after 20 minutes to allow them to brown and crisp slightly. Unwrap beets and onions carefully, reserving any juices for the Balsamic Vinaigrette. Slip skins off beets, if desired.

For the Balsamic Vinaigrette, whisk all ingredients together. Store refrigerated until ready to use.

For the Herb Salad, toss together all ingredients.

Arrange roasted vegetables attractively on plates and drizzle with the Balsamic Vinaigrette. Place a small mound of Herb Salad in center and garnish with baby green beans, peas and pea tendrils if available. Serve warm or at room temperature.

This recipe yields 6 servings.

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