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Roasted Beet & Potato Salad
Double the lemon vinaigrette recipe to make plenty of dressing to last the week.
Prep Time
10
minutes
mins
Cook Time
35
minutes
mins
Total Time
45
minutes
mins
Course:
Salad
Servings:
2
Author:
Jenné
Ingredients
2
medium-large beets
peeled & cubed
2
medium yukon gold potatoes
cubed
1
tbsp
grapeseed oil
1
tsp
oregano
1
tsp
sea salt
½
teaspoon
black pepper
2-3
small heads of lettuce
I used romaine, frisee, and bibb, chopped
2
cups
cooked white beans
or 1 14-oz can, drained & rinsed
1/4
cup
toasted pepitas
lemon vinaigrette
2
lemons
1
tablespoon
dijon mustard
2
teaspoons
maple syrup
1
teaspoon
minced garlic
½
teaspoon
sea salt
¼
cup
Extra Virgin Olive Oil
Instructions
Preheat oven to 375° and line a baking sheet with a silicone baking mat or parchment paper.
Toss the cubed potatoes and beets with the oil, then spread them evenly onto the baking sheet. Sprinkle the oregano, salt, and pepper over them.
Roast for 35 minutes.
Place the lettuce into a large mixing bowl.
Add the roasted vegetables (as much as you'd like to add), and beans.
Drizzle on about half of the dressing and toss well.
Season to taste with more dressing and salt.
Garnish with pepitas before serving
lemon vinaigrette
Place ingredients in a bowl and stir to combine. Or place ingredients into a jar with a lid, and shake until creamy.