Roasted Potato Leek & White Bean Salad
I’m not sure if I’ve mentioned this on the blog already but Tumbleweed Farm had an exceptionally good yield of potatoes last season. We harvested thousands of pounds and we sold a TON at the farmers markets and filled our CSA boxes with plenty of potatoes to satisfy our customers. However, at this point we still have a barn full of potatoes that need to get eaten before the winter is over or before they go bad.
It feels like it was just yesterday we were planting these puppies.
A big shout out to Adam and Rebekah who came out to help plant with us. You guys totally rule!
Anyhow, this salad was a great way to use up some of those delicious taters from the farm season. Potatoes and leeks are a natural pair (who doesn’t love a bowl of potato leek soup?) and I thought roasting them together and tossing them with some white beans, tender greens and a lemony vinaigrette would be a light yet satisfying meal. Turns out I was right! This salad is hearty enough to be a substantial meal but wont leave you feeling weighed down or sluggish.
If you are in need of a good salad to brighten these dark winter days this is going to be a highlight. Grab a fork and dig in!
Roasted Potato Leek & White Bean Salad With Lemon-Caper Dressing
Prep Time: 15 minutes Cook Time: 30 minutes Serves: 4
- 2 Tablespoon olive oil
- 1 1/2 pounds yukon gold potatoes (or potatoes of choice) cut into 1/2 inch chunks
- 3 medium-sized leeks, roughly chopped (white and light green parts only)
- 1 1/2 cups cooked navy beans, if from the can rinsed and drained
- 4 cups fresh greens (arugula, turnip greens, beet greens, or spinach)
- a few capers for serving
- crushed red pepper flakes to taste
- salt and pepper to taste
- grated parmesan cheese (optional)
- 2 Tablespoons capers
- 1 lemon, juiced
- 1 small shallot, minced
- 1 Tablespoon dijon mustard
- 1/2 teaspoon honey
- 3 1/2 Tablespoons extra virgin olive oil
- pinch of fine sea salt
- dash of black pepper
- Preheat the oven to 425F.
- Toss the potatoes and leeks with the olive oil and a dash of salt and pepper. Place on a prepared baking sheet and roast in the oven until tender and browned. About 20-25 minutes. Toss the veggies halfway through cooking. If the leeks start browning too much remove the from the oven sooner.
- Prepare the dressing by combining all the ingredients and whisking until smooth. This works best with an immersion blender or food processor for the smoothest consistency. A hand whisk will work fine too though.
- Remove the veggies from the oven and toss with the beans and greens (it's okay if the greens wilt a bit, this is a good thing!) Drizzle with the dressing and divide among plates. Add a few extra capers and a pinch of crushed red pepper flakes to each plate. Season to taste with salt and pepper.
Notes*The salad can be served warm or at room temperature. *Use this recipe as guide and always adjust measurements and ingredients as necessary. *Taste test as you go. *Have fun in your kitchen.