Baby Greens with Roasted Beets and Potatoes

Name: Baby Greens with Roasted Beets and Potatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 liters oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about; 85 grams cups baby spinach; 79 milliliters lovage* leaves, coarsely chopped; 2 mediums beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches; 0 teaspoons black pepper; 0 teaspoons Dijon mustard; 79 milliliters fresh chervil and/or dill leaves; 79 milliliters fresh tarragon leaves; 1 teaspoon olive oil; 0 teaspoons salt; 2 Tbsps tarragon white-wine vinegar

Need a gluten free, primal, and vegan side dish? Baby Greens with Roasted Beets and Potatoes could be an outstanding recipe to try. This recipe makes 8 servings with 171 calories, 11g of protein, and 1g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. If you have chervil and/or dill leaves, tarragon leaves, dijon mustard, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Whisk together vinegar, mustard, salt, and pepper.

Ingredients you will need

Mustard

Vinegar

Pepper

Salt

Equipment you will use

Whisk

Add oil in a slow stream, whisking until emulsified.

Ingredients you will need

Cooking Oil

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Whisk

Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Equipment you will use

Oven

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.

Ingredients you will need

Potato