Boistfort Valley Farm
Community Supported Recipe Box

Baby Greens with Roasted Beets and Potatoes

for vinaigrette

  • 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

for salad

  • 6 medium beets, stems trimmed to 2 inches
  • 1 lb small new potatoes, scrubbed
  • 1 teaspoon olive oil
  • 1/8 teaspoon salt
  • About 10 cups torn greens (lettuces/arugula)
  • 4 cups baby spinach
  • 1/3 cup fresh dill leaves
  • 1/3 cup fresh tarragon leaves


dish: side
season: summer

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 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.

Dice beets and put into a large salad bowl. Cut potatoes into slices and add to beets, along with all greens and herbs. Add vinaigrette and toss gently to coat.

Adapted from Gourmet, August 2004