Crispy Smashed Beet and Potato Salad

INGREDIENTS   

• 8 oz. pkg. beets, cooked
• 15 baby potatoes
• 3 T. + ¼ cup olive oil
• ⅓ cup soft herbed cheese
• 1 T. white wine vinegar
• 2 T. water
• 2 cups baby arugula
• 1-15 oz. can cannellini beans 

DIRECTIONS   

1. Preheat oven to 450°F.
2. Boil potatoes for 8-10 minutes, until firm but cooked.
3. Gently smash potatoes and beets using the bottom of a measuring cup and toss with 3 T. olive oil.
4. Put the vegetables on a small, rimmed baking sheet and roast for 20-25 minutes.
5. Meanwhile, make the dressing.  Whist together cheese, water and vinegar.  Add salt and pepper to taste.
6. In a large bowl, toss the arugula and beans with half the dressing and place on a large platter.  
7. Add the beats and potatoes on top and drizzle with remaining dressing.

Recipe Author: BHG