Warm vegetables atop fresh lettuce= the perfect winter salad! This Roasted Potato Beet Salad is so filling and only 11 ingredients.
1 pound baby potatoes – about 2 cups If they are bigger than bite size, cut them in half
2 medium red beets – peeled and cut into 1 inch pieces
1 tablespoon olive oil
2 garlic cloves – minced
1/4 teaspoon ground sea salt
1/8 teaspoon freshly ground black pepper
2 teaspoons chopped fresh thyme
Sweet Mustard Salad Dressing
2 cups baby arugula or mixed baby salad greens
1/2 cup chopped Italian parsley
1/4 cup Farm Fresh Nuts Dry Roasted Unsalted California Walnuts
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
In a large bowl, add the baby potatoes and red beets. Add the olive oil, garlic, salt, pepper, and thyme. Stir to combine. Transfer the potatoes and beets to the baking sheet in a single layer. Bake for 45-50 minutes, or until veggies are tender, turning every 15 minutes or so.
While the vegetables are cooking, make the Sweet Mustard Salad Dressing.
When potatoes and beets are ready, assemble the salads. For each serving, in a bowl, add lettuce topped with parsley, potatoes, beets and walnuts. Serve with the Sweet Mustard Salad Dressing. Best served immediately.