Roasted Potatoes With Arugula And Creamy Beets Recipe

A healthy and easy vegetarian main dish or side dish that works for two or a lot of people. Quickly comes together!  


– 2 lbs new potatoe – 2 tablespoons olive oil – 14 oz baby beets (I’m using pre-cooked from the store) – 1/4 cup sour cream juice and zest from one large organic lemon – 1 teaspoon mayonnaise plus more to taste – 1 teaspoon Dijon mustard plus more to taste – 3.5 oz arugula – 1/4 cup pine nuts plus more to taste Parmesan shavings for garnish sea salt

Step 1

Warm the oven up to 200°C (390°F). Wash the potatoes, pat them dry, and then cut them into chunks. Use 1 tablespoon of oil to grease a big baking sheet.   


Step 2

Add another tablespoon of olive oil to the potatoes and toss them around. Make sure they are spread out on the cookie sheet.   

Step 3

When the potatoes are done, they should be soft enough to pierce with a fork and golden and crispy on the outside.   

Step 4

At the same time, cut the beets into small pieces. Mix the sour cream, lemon juice, mayonnaise, mustard, and 1/4 teaspoon salt in a medium-sized bowl with a whisk.   

Step 5

If you think it needs it, add more salt, lemon juice, or even vinegar. Add the chopped beets to the sour cream sauce and stir until all the beets are covered. Put away.  

Step 6

Put about half of the potatoes on a big plate when they are done. Put some arugula on top, then the rest of the potatoes and more arugula.  

Step 7

Spread the sauce and beets out all over the place. Add lemon peel, pine nuts, and cheese shavings on top. Serve right away  

Vegetarian Chickpea Tuna Salad Sandwich Recipe 

Also See