Wild Rose Petals with Baby Greens & Roasted Beets & Potatoes
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
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
- 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*
