Preheat oven to 425 degrees. Spray a large rimmed baking pan with nonstick spray. Spread beets, carrots, and potatoes in single layer on prepared pan. Season with salt. Roast 30 to 40 minutes or just until tender. Cool for 10 minutes.
Recipe
Author
Hy-Vee Test Kitchen
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Description
The secret to yummy root veggies? Roast before tossing them with the delicious cannellini dressing made with Dijon mustard, honey, and apple cider vinegar.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. fresh beets, peeled and cut into wedges | ||
| 4 medium carrots, peeled and cut into 1-inch pieces (10-oz.) | ||
| 4 Hy-Vee Smart Bite baby blonde potatoes, about 10-oz., sliced | ||
| Hy-Vee salt, to taste | ||
| ½ c. Hy-Vee canned cannellini beans, drained and rinsed | ||
| 3 tbsp. water | ||
| 2 tbsp. Hy-Vee Dijon mustard | ||
| 2 tbsp. unfiltered apple cider vinegar | ||
| 1 (5-oz.) container Full Circle Market organic power greens, (baby chard, spinach, and kale) | ||
| 1 tbsp. fresh thyme, chopped |
Things To Grab
- Large rimmed baking pan
- Hy-Vee nonstick cooking spray
- Blender
- Fine-mesh strainer
- Serving platter
Directions
For dressing, combine beans, water, mustard, honey, and vinegar in a blender. Cover and blend until smooth. Strain through a fine-mesh strainer; discard solids. Toss ¼ cup dressing with roasted vegetables in a bowl.
To assemble salad, line a serving platter with greens. Top with vegetable mixture. Drizzle with remaining ¼ cup dressing; sprinkle with thyme. Serve immediately.
Nutrition facts
Servings
210 Calories per serving
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 430mg
- Total Carbohydrates: 46g
- Protein: 7g
Daily Values
0%
Iron 15%
0%
Calcium 15%
0%
Vitamin D 0%
0%
Potassium 20%