Baby Greens With Roasted Beets and Potatoes

May 11, 2023May 11, 20230 0
Baby Greens With Roasted Beets and Potatoes- Healthy and Delicious Salad Recipe
in Salad

Prep

20 min

Cook

45 min

Ready In

1 hr 5 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 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
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

Nutrision Information

Servings Per Recipe
4
Calories
298
Sugar
8g
Fat
16g
Baby Greens With Roasted Beets and Potatoes is a healthy and delicious salad that is perfect for lunch or dinner. This salad is loaded with superfoods that can help to improve your overall health and wellbeing. The combination of roasted beets, potatoes, and micro greens creates a flavorful and filling salad. The dressing is light, tangy, and complements the roasted vegetables perfectly. This recipe is easy to make and perfect for busy weeknights. Impress your guests with this beautiful, colorful salad on your next dinner party.

Instructions

1.Preheat oven to 400 degrees F.
2.In a small bowl, whisk together vinegar, Dijon mustard, salt, and pepper. Gradually whisk in olive oil.
3.Scrub beets and potatoes.
4.Cut the top and bottom off the beets and peel them. Cut the beets in half and then each half into 4-5 wedges or cubes.
5.Cut potatoes in half.
6.In a large bowl, toss beets and potatoes with olive oil and salt.
7.Spread in a single layer on a large baking sheet lined with foil.
8.Roast 45 minutes to 1 hour or until vegetables are tender and browned.
9.In a large bowl mix micro greens, spinach, lovage, chervil, tarragon leaves, and Nasturtium blossoms.
10.Add the roasted vegetables and dressing and toss. Serve immediately.

PROS

High in fiber, vitamins and minerals, low in calories and fat.

Easy to make and Delicious.

CONS

None.
All ingredients in this recipe are healthy superfoods!

HEALTH & BENEFITS

Baby greens are high in fiber, vitamins and minerals, and can help reduce the risk of heart diseases and improve digestion. Potatoes are rich in Vitamin C, Vitamin B6, and potassium, and can improve brain function and lower blood pressure. Beets have amazing health benefits and may help lower the risk of obesity, diabetes, and heart diseases. The microgreens in this recipe are packed with antioxidants that can protect against free radicals.

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