Roasted Potatoes With Arugula And Creamy Beets Recipe

A straightforward and hearty vegetarian main or side meal that is ideal for two people or for a large group. Easily comes together in a hurry!  


– 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

Preheat oven to 390°F (200°C). Wash, dry, and chop potatoes. Grease a large baking sheet with 1 tablespoon oil. Mix potatoes with another tablespoon of olive oil.   


Step 2

Place them evenly on the baking sheet. Bake for 30 minutes until potatoes are fork-tender, crispy, and golden.   

Step 3

Cut beets into bite-sized pieces. Mix sour cream, lemon juice, mayonnaise, mustard, and 1/4 teaspoon salt in a medium bowl.   

Step 4

Add salt or lemon juice (even vinegar) to taste. Stir sour cream into diced beets until coated. Set aside.  

Step 5

Put half the potatoes on a big plate when they're done. Add a handful of arugula, then the remaining potatoes and more.   

Step 6

Distribute sauce and beets. Add lemon zest, pine nuts, and cheese shavings. Serve now.    

Easy Cheesy Mushroom Baked Ravioli Recipe 

Also See