Directions

Make vinaigrette:
Whisk together vinegar, mustard, salt, and pepper. Add oil in a slow stream, whisking until emulsified.

Roast beets and potatoes:
Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

Assemble salad:
Cut beets into 1/3-inch dice and put in a large salad bowl. Cut potatoes into 1/3-inch-thick slices and add to beets along with all greens and herbs. Add vinaigrette and toss gently to coat.

Sprinkle blossoms on top and serve immediately

*microgreens such as baby Bibb, red and oak-leaf lettuces, baby arugula or mesculin
**Available at farmers' markets and specialty produce markets

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Ingredients

Vinaigrette
  • 1 1/2 tbsp tarragon white wine vinegar
  • 1/4 tsp dijon mustard
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/4 cup olive oil
Salad
  • 1lb medium beets with greens
  • 1/3 cup, coarsely chopped lovage** leaves
  • 1/3 cup fresh dill leaves
  • 1/3 cup fresh tarragon leaves
  • 20 unsprayed organic blossoms**
  • 4 cups baby spinach
  • 14oz medium beets without greens
  • 1 lb small new potatoes or fingerlings
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 5 oz microgreens*
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