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
k’ul’nt i vinaiqrette:
aks nʔax̌likstm iʔ vinegar, mustard, c’ar’t naʔɬ tax̌t. k̕ək̕ali kc̕əc̕xʷinant tə sq’ʷuct, nax̌likstmnt məɬ mar̓ərwiʔ.
q’əlntxʷ iʔ beets naʔɬ i pataq:
il sncaqmin i racks nƛ̕aqnt il tqiltk uɬ il k̕ayxʷut məɬ k̕alk̕ʷusənt i snur̓isl̕p̓tn məɬ k̕ɬkics 425°F.
k’ul’mikstmnt i salad:
nək̕nik̕nt i beets ks 1/3-inch dice məɬ nutant il silxʷaʔ lapwal. nək̕nik̕nt i pataq ks 1/3-inch-thick slices məɬ kutninant i beets nixʷ yʕa yʕat i greens naʔɬ herbs. kc̕əc̕xʷinant tə vinaiqrette nʔax̌likstmnt.
kpəpkʷinant i tə sc’ʔak’ʷ məɬ ʕapnaʔ amənmint
* microgreens* c’x̌ayɬt baby bibb, k̕ʷil-packɬ, uɬ oak-leaf lettuces uɬ baby arugula, km mesclun
**Available at farmers' markets and specialty produce markets.