Baby Greens With Roasted Beets & Fingerling Potatoes
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Ingredients
For vinaigrette
For salad
- 2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
- 1 lb fingerling potatoes, scrubbed well
- 1 teaspoon olive oil
- 1/8 teaspoon salt
- 4-5 C Salad Mix, or combo of baby greens, spinach etc
Methods/steps
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°F.
- 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 Add vinaigrette and toss gently to coat.
- Season, if desired, with favorite herbs.
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