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Roasted Beet, Potato, and Green Bean Salad

One Star Guiding Stars
  • Servings:

    Serves 8 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    35 minutes


If using beets without attached greens, substitute 3 cups of baby arugula or watercress.
1/3 cup plus 2 Tbsp. extra-virgin olive oil
1 large shallot, minced
1/4 cup lemon juice
3 Tbsp. whole-grain mustard
1 tsp. honey
Salt and pepper
1 bunch red beets with greens attached (about 2 lb.), scrubbed
1 lb. baby potatoes, quartered
12 oz. French green beans, trimmed
1/4 cup fresh dill fronds
1/4 cup fresh tarragon leaves
1/3 cup roasted sunflower seeds
Roasted Beet, Potato, and Green Bean Salad


1. Place racks in the upper-middle and lower-middle of oven and heat to 400 degrees.
2. Whisk 1/3 cup oil, shallot, lemon juice, mustard, honey, 1 teaspoon salt, and 1/2 teaspoon pepper in a medium bowl until smooth to make a vinaigrette; set aside.
3. Trim beets, reserving greens. Cut beets into 1/2" wedges and transfer to a parchment-lined baking sheet. Toss with 2 tablespoons vinaigrette and cover with foil.
4. On a second baking sheet, toss potatoes with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Transfer both baking sheets to oven and roast for 25 minutes. Meanwhile, combine green beans, remaining 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and toss to coat.
5. After 25 minutes, add green beans to baking sheet with potatoes and remove foil from beets. Stir beets then continue to roast until slightly caramelized and tender, about 10 more minutes. Transfer beets to a large bowl and toss with 2 more tablespoons vinaigrette. Transfer potatoes and green beans to a second large bowl and toss with 3 tablespoons vinaigrette; let cool.
6. Stem and wash beet greens, then stack and slice crosswise into thin ribbons. Add greens and herbs to potatoes along with remaining 1/4 cup vinaigrette and toss to combine. Season with salt and pepper to taste and transfer to a platter. Top with beets, sprinkle with sunflower seeds, and serve warm or at room temperature.
Source: Hannaford fresh Magazine, May - June 2018


Nutritional Facts
Servings Serves 8
Base Nutrients
Calories 230 kcal (12%)
Calories from Fat 135
Total Fat 15 g (23%)
Saturated Fat 2 g (10%)
Cholesterol 0 n/a
Sodium 440 mg (18%)
Total Carbohydrates 25 g (8%)
Dietary Fiber 5 g (20%)
Protein 4 g (7%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a