Roasted Potato Beet Salad

• 1 pound Baby Potatoes (about 2 Cups) If They Are Bigger Than Bite Size, Cut Them In Half
• 2 \edium Red Beets, Peeled And Cut Into 1-inch Pieces
• 1 Tablespoon Olive Oil
• 2 cloves Garlic, Minced
• 1/4 teaspoons Ground Sea Salt
• 1/8 teaspoons Freshly Ground Black Pepper
• 2 teaspoons Chopped Fresh Thyme
• 2 cups Baby Arugula Or Mixed Baby Salad Greens
• 1/2 cups Chopped Italian Parsley
• 1/4 cups Walnuts
• FOR THE DRESSING:
• 1/4 cups White Wine Vinegar
• 1 Tablespoon Extra Virgin Olive Oil
• 2 teaspoons Lemon Juice
• 1 Tablespoon Agave Syrup
• 1/4 teaspoons Freshly Ground Black Pepper

1. Preheat oven to 400u0b0F and line a baking sheet with parchment paper.
2. In a large bowl, add baby potatoes and red beets. Add olive oil, garlic, salt, pepper, and thyme. Stir to combine. Transfer the potatoes and beets to the baking sheet in a single layer. Bake for 45-50 minutes, or until veggies are tender, turning every 15 minutes or so.
3. While the vegetables are cooking, make the Sweet Mustard Salad Dressing. Add all ingredients to a small bowl. With a small whisk or spoon, stir until combined. Drizzle over salad.
4. When potatoes and beets are ready, assemble the salads. For each serving, in a bowl, add lettuce topped with parsley, potatoes, beets and walnuts. Serve with the Sweet Mustard Salad Dressing. Best served immediately.

potatoes, red beets, olive oil, garlic, ubc, freshly ground black pepper, thyme, arugula, italian parsley, ubc, dressing, ubc, olive oil, lemon juice, syrup, ubc

Taken from tastykitchen.com/recipes/salads/roasted-potato-beet-salad/ (may not work)