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; 454 grams new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well; 1 teaspoon olive oil; 0 teaspoons salt; 2 Tbsps tarragon white-wine vinegar

Baby Greens with Roasted Beets and Potatoes might be just the side dish you are searching for. This recipe serves 8. One portion of this dish contains around 12g of protein, 2g of fat, and a total of 214 calories. A mixture of olive oil, baby spinach, lovage* leaves, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free and vegan diet. 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.

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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