Warm Potatoes with Spinach, Beet Greens & Lemon Dressing

By / Photography By Kathryn Brass-Piper | January 12, 2018

Ingredients

  • 12 small potatoes, skin on
  • 1 teaspoon kosher salt
  • 2 cups baby spinach
  • 2 cups beet greens, rinsed and roughly chopped
  • 1–2 tablespoons minced fresh rosemary
  • 4 tablespoons fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • Several grinds fresh black pepper
  • 6 tablespoons extra-virgin olive oil
Lemon Dressing:
  • 1 teaspoon lemon zest

Preparation

Wash potatoes, place in saucepan, cover with water and 1 teaspoon kosher salt; bring to boil, then reduce to simmer and cook, uncovered, about 15 minutes. While potatoes cook, wash/dry spinach and chop beet greens; transfer to serving bowl with rosemary.

For dressing, combine first 6 ingredients in bowl then slowly whisk in oil until emulsified.

When potatoes are fork-tender, drain (don’t rinse), allow to cool a few minutes then cut each in half and transfer to the bowl of greens.

Drizzle dressing (to taste) over potatoes/greens and mix gently.

Ingredients

  • 12 small potatoes, skin on
  • 1 teaspoon kosher salt
  • 2 cups baby spinach
  • 2 cups beet greens, rinsed and roughly chopped
  • 1–2 tablespoons minced fresh rosemary
  • 4 tablespoons fresh lemon juice
  • 1/4 teaspoon Dijon mustard
  • 2 teaspoons granulated sugar
  • ½ teaspoon kosher salt
  • Several grinds fresh black pepper
  • 6 tablespoons extra-virgin olive oil
Lemon Dressing:
  • 1 teaspoon lemon zest
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