Ingredients
The following ingredients have 4 Servings
- 1 pound beets (I used a mixture of Candystripe and Golden beets, peeled and cut into bite-sized pieces)
- 6 tablespoons olive oil
- 3 tablespoons red wine vinegar
- sea salt and black pepper
- 1 pound Yukon Gold potatoes (cut into bite-sized pieces)
- 2 tablespoons mustard
- 1 tablespoon prepared horseradish
- 2 tablespoons maple syrup
- 2 cups fresh greens (I used a combination of arugula, baby kale and spinach)
- 1/4 cup chopped green onions
- 1/4 cup chopped parsley
- 2 tablespoons sliced almonds (optional)
- 1/2 cup mascarpone cheese (room temperature (optional))
Instruction
- Preheat your oven to 400 degrees F and line a large baking sheet with foil. To a large bowl, combine the beets, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar. Season with sea salt and black pepper and toss to combine. Pour the mixture onto the prepared baking sheet and roast for 45 minutes or until tender. Remove from heat and set aside to cool.
- While the beets are cooling, prepare your potatoes. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and sea salt and black pepper. Pour the mixture onto another baking sheet that has been lined with foil. Place them in the oven and roast for about 30 minutes or until tender and golden. Remove from heat and let cool slightly.
- In a large bowl, whisk together the remaining 2 tablespoons olive oil, 2 tablespoons red wine vinegar, sea salt, black pepper, mustard, horseradish and honey. Add the potatoes, greens, green onion and parsley to the bowl. Toss to combine. Then gently fold in the roasted beets.
- Serve the beet salad topped with sliced almonds and with mascarpone cheese alongside. Enjoy!
