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Baby Greens with Roasted Beets and Potatoes


For vinaigrette
  • 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
For salad
  • 2 medium beets
  • 1 lb small new potatoes (about 1 inch in diameter) or fingerlings (1 to 1 1/2 inches long), scrubbed well or larger potatoes cubed
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 5 oz baby greens or spring mix or lettuce
  • 4 cups baby spinach (3 oz) or other green
  • 1/3 cup fresh basil, chives or other fresh herbs


1. Whisk together vinegar, mustard, salt, and pepper. Add oil in slow stream, whisking until emulsified. Put oven racks in upper and lower thirds of oven and preheat oven to 425°F.

2. Wrap beets individually in foil and roast on baking sheet in upper third of oven until tender, 1 to 1 1/4 hours. Once beets have roasted for 30 minutes, toss potatoes with oil and salt in a small baking pan and roast in lower third of oven, shaking pan occasionally, until potatoes are tender, 25 to 30 minutes.

3. Carefully unwrap beets and cool slightly, then slip off and discard skins. 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.

Adapted from Epicurious

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