Ingredients
Equipment
Method
- Preheat your oven to 375° and line a baking sheet with a silicone baking mat or parchment paper. This ensures an easy cleanup and prevents the vegetables from sticking.
- Toss the cubed potatoes and beets together with the grapeseed oil in a bowl. Make sure each piece is evenly coated. Spread them out in a single layer on the baking sheet for even roasting.
- Sprinkle oregano, sea salt, and black pepper generously over the vegetables. These seasonings will infuse the veggies with flavor as they roast.
- Roast the vegetables in the oven for about 35 minutes. You’ll know they're done when they're tender and caramelized, with a lovely golden hue.
- While the vegetables are roasting, prepare a large mixing bowl and add your chopped lettuce. This will be the base of your salad.
- After the vegetables are roasted, let them cool slightly before adding them to the bowl with the lettuce. This way, they won’t wilt the greens.
- Add the roasted vegetables and white beans to the mixing bowl. The beans will not only add protein but also a lovely creaminess to the salad.
- In a separate small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, minced garlic, and remaining sea salt to create a dressing.
- Drizzle about half of the dressing over the salad and toss gently. It’s important to coat everything evenly with the dressing but be careful not to break up the delicate ingredients.
- Season the salad with more dressing if needed and additional sea salt to taste. Remember that the flavors will meld together, so adjust accordingly.
- Finally, garnish the salad with toasted pepitas right before serving. Their crunch will add a delightful finish to the dish.
Notes
Store any leftover salad in an airtight container in the refrigerator. It can last for about three days.