Baby Greens with Roasted Beets and Potatoes

Baby Greens with Roasted Beets and Potatoes
Photo by Romulo Yanes

Ingredients

  • ¼ teaspoon Dijon mustard
  • 1/3 cup fresh tarragon leaves
  • 1/3 cup fresh chervil and/or dill leaves
  • red-leaf
  • oak-leaf lettuces
  • 1/3 cup lovage leaves
  • ½ teaspoon salt
  • + 11 more ingredients
    • 2 medium beets
    • 1/8 teaspoon black pepper
    • 1/8 teaspoon salt
    • 1 pound small new potatoes
    • 20 unsprayed organic nasturtium blossoms
    • 1 ½ tablespoons tarragon white-wine vinegar
    • ¼ cup olive oil
    • 1 teaspoon olive oil
    • 5 ounces microgreens such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun
    • 4 cups baby spinach
    • baby arugula, or mesclun

Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified. 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. On...

View full recipe at Epicurious

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