Baby Greens With Roasted Beets and Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Looks great in the pic, but not sure I can find the lovage leaves, and I live in CA. LOL You can also use fingerlings potatoes (1 to 1 1/2 inches long) I will use nasturtium flowers from my garden. From Gourmet, 1994. Ingredients:
1 1/2 tablespoons tarragon white wine vinegar |
1/4 teaspoon dijon mustard |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
1/4 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 |
1/8 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) |
1/3 cup lovage, leaves coarsely chopped |
1/3 cup fresh chervil, and chopped or dill leaves, chopped |
1/3 cup tarragon leaf, fresh, chopped |
20 nasturtium blossoms, unsprayed organic |
Directions:
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 425°F
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. Carefully unwrap beets and cool slightly, then slip off and discard skins.
8. Assemble salad:.
9. Cut beets into 1/3-inch dice and put in a large salad bowl.
10. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs.
11. Add vinaigrette and toss gently to coat.
12. Sprinkle blossoms on top and serve immediately.
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