Wonderful tasting salad for spring or as a side dish for dinner.
2 pounds purple potatoes, peeled and halved or quartered
1 cup cooked, peeled and diced red beets
1/2 cup minced red onion
2 cups lightly packed baby arugula leaves
1/2 cup coarsely chopped, toasted walnuts
1/2 cup crumbled good quality Parmesan cheese*
Dijon Mustard 1 1/2 teaspoon(s)
1/3 cup extra virgin olive oil
1/4 cup lemon juice
2 teaspoons sugar
2 teaspoons Dijon mustard
2 cloves garlic, minced
Salt and freshly ground pepper to taste
Together: Place potatoes in a large saucepan fitted with a steamer basket.
Adults: Steam for 15 minutes or until potatoes are tender when pierced with a sharp knife. Let cool then cut into bite-size pieces.
Kids: Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions. occasionally.
Just before serving lightly toss arugula with potatoes. Sprinkle with walnuts and Parmesan.
Kids: Season to taste with salt and pepper; cover and chill for at least 1 hour, stirring
About this Recipe
Prep Time: 30 minutes
Cook Time: 15 minutes
Potatoes Goodness Unearthed
Chef Solus Approved!
This recipe was reviewed by our dietitians and has received our Chef Solus Two Thumbs Up Approval!
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