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Recipe: Baby Greens With Roasted Beets And Potatoes
Similar Categories: Baby, Greens, Roasted, Beets, Potatoes
Serving Size : 6
For vinaigrette:
1 1/2 tablespoons tarragon white wine vinegar
1/4 teaspoon dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
For salad:
2 medium beets -- (1 pound with greens; 14 ounces without) stems trimmed to 2 inches
1 pound small new potatoes -- scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 ounces microgreens -- such as Baby bibb, red leaf and oak leaf lettuces and baby arugula or mesclun (about 10 cups)
4 cups baby spinach
1/3 cup lovage leaves -- coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms
Make vinaigrette: Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
Roast Beets and Potatoes: Put oven racks in upper and lower thirds of oven and preheat oven to 425 degrees.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
Assemble salad: Cut beets into 1/3 inch dice and put in a large salad bowl. Cut potatoes into 1/3 inch thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
Sprinkle blossoms on top and serve immediately.
For vinaigrette:
1 1/2 tablespoons tarragon white wine vinegar
1/4 teaspoon dijon mustard
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup olive oil
For salad:
2 medium beets -- (1 pound with greens; 14 ounces without) stems trimmed to 2 inches
1 pound small new potatoes -- scrubbed well
1 teaspoon olive oil
1/8 teaspoon salt
5 ounces microgreens -- such as Baby bibb, red leaf and oak leaf lettuces and baby arugula or mesclun (about 10 cups)
4 cups baby spinach
1/3 cup lovage leaves -- coarsely chopped
1/3 cup fresh chervil and/or dill leaves
1/3 cup fresh tarragon leaves
20 unsprayed organic nasturtium blossoms
Make vinaigrette: Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.
Roast Beets and Potatoes: Put oven racks in upper and lower thirds of oven and preheat oven to 425 degrees.
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally until potatoes are tender, 25 to 30 minutes. Carefully unwrap beets and cool slightly, then slip off and discard skins.
Assemble salad: Cut beets into 1/3 inch dice and put in a large salad bowl. Cut potatoes into 1/3 inch thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.
Sprinkle blossoms on top and serve immediately.
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