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 (900 g) new potatoe– 2 tablespoons (30 ml) olive oil– 14 oz (400 g) baby beets, (I’m using pre-cooked from the store)– 1/4 cup (60 g) 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 (100 g) arugula– 1/4 cup pine nuts, plus more to taste– Parmesan shavings, for garnish– sea salt
INGREDIENTS
Preheat oven to 390°F (200°C). Wash, dry, and chop potatoes. Grease a large baking sheet with 1 tablespoon oil.
INSTRUCTIONS
STEP 1
Mix potatoes with another tablespoon of olive oil. Place them evenly on the baking sheet. Bake for 30 minutes until potatoes are fork-tender, crispy, and golden.
STEP 2
Cut beets into bite-sized pieces. Mix sour cream, lemon juice, mayonnaise, mustard, and 1/4 teaspoon salt in a medium bowl.
STEP 3
Add salt or lemon juice (even vinegar) to taste. Stir sour cream into diced beets until coated. Set aside.
STEP 4
Put half the potatoes on a big plate when they're done. Add a handful of arugula, then the remaining potatoes and more.
STEP 5
Distribute sauce and beets. Add lemon zest, pine nuts, and cheese shavings. Serve now.