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Roasted potatoes with arugula and creamy beets

Platter with roasted potatoes, arugula and creamy beets

A simple and wholesome vegetarian main or side dish, perfect for 2 or a crowd. Comes together quickly!

Scale

Ingredients

Instructions

  1. Preheat oven to 390°F (200°C) and line a baking sheet with parchment paper. Scrub potatoes under water, pat dry and slice into chunks. Toss potatoes with olive oil and arrange evenly on the baking sheet. Sprinkle with a pinch of salt. Bake in the oven for 25-30 minutes, until potatoes are fork-tender and crispy and golden on the outside. 
  2. Meanwhile slice beets into bite sized chunks. In a medium bowl, whisk together the sour cream, lemon juice, mayonnaise, mustard and 1/4 teaspoon salt. Taste and add more lemon juice (even vinegar) or salt if needed. Combine the sour cream mixture with chopped beets and stir until all beets are covered. Set aside.
  3. When the potatoes are ready, place about 1/2 on a large plate. Cover with a handful of arugula, then the rest of potatoes and more arugula. Scatter beets all over along with the sauce. Sprinkle with lemon zest, pine nuts and cheese shavings. Serve immediately.  

Notes

I love to buy pre-cooked beets to keep on hand, but you can totally cook them yourself. Trim the greens and cook beets in a large pot of simmering water until they are fork-tender. This usually takes about 30 minutes. Place cooked beets in a large bowl filled with cold water and peel when they’re cool enough to handle. 

Make vegan

Skip the sour cream, mayonnaise and cheese. Make the dressing with vegan mayonnaise instead, along with more lemon juice and mustard. You can add other things, just keep the dressing on the sour side, as that works best with the rest of the ingredients. Use nutritional yeast or almonds flakes in place of cheese shavings.