Baby Greens with Roasted Beets and Potatoes

Beets are known for their vibrant color and are packed with essential nutrients like fiber, folate, and potassium.

This is vegetarian and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 6.

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Medium

Baby Greens with Roasted Beets and Potatoes

Cooking Method: Boiling, Roasting Cuisine: American, European Courses: Lunch, Salad, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 4 Calories: 880

Best Season: Fall

Ingredients

Servings

• 4 ounce Baby Greens
• 1 cup Roasted Beets
• 1 cup Roasted Potatoes
• 2 ounce Goat Cheese
• 2 ounce Walnuts
• 2 tablespoon Balsamic Vinaigrette

Instructions

1. Preheat the oven to 400°F (200°C).
2. Wash and peel the beets and potatoes. Cut them into bite-sized pieces.
3. Toss the beets and potatoes with olive oil, salt, and pepper.
4. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender.
5. In a large bowl, combine the baby greens, roasted beets, roasted potatoes, crumbled goat cheese, and chopped walnuts.
6. Drizzle with balsamic vinaigrette and toss to coat.
7. Let the salad rest for 10 minutes before serving.
8. Enjoy your Baby Greens with Roasted Beets and Potatoes salad!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 26g9%

Sugars 6g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.