Subterranean Salad

Salad, Side Dish, Main Dish

At a Glance

  • Potato Type: Fingerling
  • Prep Method: Roasted
  • Special Requests: Gluten Free
  • Cuisine: American
  • Yield: 4
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:


  • 1 pound fingerling potatoes
  • 1/2 pounds baby beets, trimmed
  • 1/2 pounds carrots, peeled and cut into 1-inch pieces
  • 1/2 pounds parsnips, peeled and cut into 1-inch pieces
  • 1/8 cup olive oil
  • Salt and pepper, to taste
  • 8 cups frisée lettuce
  • 2/3 cups Lemon-Mustard Vinaigrette*
  • Chives, cut into 4-inch pieces


Preheat oven to 400°F. Place potatoes, beets, carrots, and parsnips in a roasting pan.  Drizzle with oil; season with salt and pepper. Roast until tender, about 45 minutes. Cool; cut potatoes and beets in half.

For each serving, toss 2 cups frisée with 1 tablespoon vinaigrette until well coated; mound on serving plate. Toss 6 potato halves, 3 beet halves, 3 pieces of carrot, and 3 pieces of parsnip with 1 tablespoon vinaigrette; scatter on top of frisée. Garnish with chives.

* To make Lemon-Mustard Vinaigrette: Combine 1/4 cup Dijon mustard, 1/4 cup lemon juice, and 2 cloves garlic in a food processor. With motor running, slowly add 1 cups olive oil until emulsified. Season with salt and pepper. (Yields 1 cup)

Calories: 295 Fat: 13g Sodium: 984mg Carbohydrates: 27g Fiber: 4g Protein: 5g Potassium: 655mg

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