Baby Greens with Roasted Beets and Potatoes

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Epicurious

ingredients

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

• 2 medium beets (1 lb with greens; 14 oz without greens), stems trimmed to 2 inches
• 1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well
• 1 teaspoon olive oil
• 1/8 teaspoon salt
• 5 oz microgreens* such as baby Bibb, red-leaf, and oak-leaf lettuces and baby arugula, or mesclun (about 10 cups)
• 4 cups baby spinach (3 oz)
• 1/3 cup lovage* leaves, coarsely chopped
• 1/3 cup fresh chervil and/or dill leaves
• 1/3 cup fresh tarragon leaves
• 20 unsprayed organic nasturtium blossoms*

directions

See full recipe on Epicurious »

Source: SELF

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