Baby Greens With Roasted Beets and Potatoes Recipe

Name: Baby Greens With Roasted Beets and Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ tablespoons tarragon white wine vinegar; ¼ teaspoon Dijon mustard; ½ teaspoon salt; ⅛ teaspoon black pepper; ¼ cup olive oil; 2 medium beets, stems trimmed to 2 inches (1 lb with greens, 14 oz without greens); 1 lb tiny new potatoes (about 1 inch in diameter); 1 teaspoon olive oil; ⅛ teaspoon salt; 5 ounces microgreens such as baby bibb red-leaf, and oak-leaf lettuces and baby arugula (about 10 cups) or 5 ounces mesclun (about 10 cups); 4 cups Baby Spinach (3 oz); ⅓ cup lovage, leaves coarsely chopped; ⅓ cup fresh chervil, and chopped or dill leaves, chopped; ⅓ cup tarragon leaf, fresh, chopped; 20 nasturtium blossoms, unsprayed organic

Servings: persons

1 ½ tablespoons tarragon white wine vinegar
¼ teaspoon Dijon mustard
½ teaspoon salt
⅛ teaspoon black pepper
¼ cup olive oil
2 medium beets, stems trimmed to 2 inches (1 lb with greens, 14 oz without greens)
1 lb tiny new potatoes (about 1 inch in diameter)
1 teaspoon olive oil
⅛ teaspoon salt
5 ounces microgreens such as baby bibb red-leaf, and oak-leaf lettuces and baby arugula (about 10 cups) or 5 ounces mesclun (about 10 cups)
4 cups Baby Spinach (3 oz)
⅓ cup lovage, leaves coarsely chopped
⅓ cup fresh chervil, and chopped or dill leaves, chopped
⅓ cup tarragon leaf, fresh, chopped
20 nasturtium blossoms, unsprayed organic

1
Make vinaigrette:.
2
Whisk together vinegar, mustard, salt, and pepper.
3
Add oil in a slow stream, whisking until emulsified.
4
Roast beets and potatoes:.
5
Put oven racks in upper and lower thirds of oven and preheat oven to 425F
6
Wrap beets individually in foil and roast on a baking sheet in upper third of oven until tender, 1 to 1 1/4 hours.
7
Once beets have roasted for 30 minutes, toss potatoes with oil and salt and remaining olive oil in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes.
8
Carefully unwrap beets and cool slightly, then slip off and discard skins.
9
Assemble salad:.
10
Cut beets into 1/3-inch dice and put in a large salad bowl.
11
Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs.
12
Add vinaigrette and toss gently to coat.
13
Sprinkle blossoms on top and serve immediately.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 ½ tablespoons tarragon white wine vinegar, ¼ teaspoon Dijon mustard, ½ teaspoon salt, ⅛ teaspoon black pepper, and more.

Yes, Baby Greens With Roasted Beets and Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baby Greens With Roasted Beets and Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions