Create a simple herb-and-citrus-infused salt crust and pack it over baby potatoes and beets- all inside an If You Care Non-Stick Roasting Bag. Don’t be scared off thinking they will taste too salty; this technique has been used for hundreds of years! Uncover the potatoes and beets and reveal perfectly seasoned, tender jewels that are perfect to accompany your holiday meal. The maple and mustard dressing packs a punch of flavor with natural sweetness to compliment the earthy saltiness from the potatoes and beets. Serve over a bed of greens and garnish with raisins and toasted hazelnuts for crunch and sweetness. This side can satisfy all of your guests, omnivorous, vegan, and gluten-free!
Note: you can put the leftover salt crust down your kitchen garbage disposal for easy clean-up that helps clean your disposal too! Or reserve a cup or two in an airtight container in the fridge for your next cooking project that requires a flavorful brine like pickles or poultry!
For the Potatoes and Beets
- 1 1/ 4 pounds small beets, assorted varieties, if desired, washed and scrubbed
- 1 pound baby potatoes, assorted varieties, if desired
- 4 cups coarse kosher salt
- 1/ 4 cup granulated sugar
- Zest of 1 orange
- 3 sprigs fresh rosemary, torn from stems
- 1 cup plus 2 tablespoons water
- 1 If You Care Non-Stick Parchment Roasting Bag
For the Maple Mustard Dressing
- 6 tablespoons olive oil
- Juice of 2 oranges
- 3 tablespoons maple syrup
- 2 tablespoons whole grain mustard
- 1 tablespoon white wine or champagne vinegar
- Mixed baby greens
- Torn radicchio
- Chopped toasted hazelnuts or walnuts
- Raisins, dried cherries, or dried cranberries
Preheat oven to 375F degrees.
Place salt, sugar, orange zest, and rosemary leaves in a medium bowl. Rub the mixture between your fingers to release the oils in the zest and rosemary into the salt mixture. Stir in water until mixture resembles wet sand.
Open up one medium size If You Care Non-Stick Parchment Roasting Bag on a baking sheet.
Spoon a few scoops of the salt mixture into a thin layer in the bottom of the roasting bag, spreading into a rectangle. Arrange beets, flat side-down over the salt mixture, then nestle potatoes into the gaps. Top with remaining salt mixture and pack it over the beets and potatoes. Roast for 45 minutes.
Meanwhile, add olive oil, orange juice, maple syrup, mustard, and vinegar in to a small bowl or mason jar, whisking or shaking to combine. Set aside until ready to use. (Dressing can be made up to 5 days in advance)
Carefully tear open the roasting bag to release the steam. Let rest for 10 minutes. Remove the roasted potatoes and beets from the salt crust, brushing off any excess salt mixture, and transfer to a serving platter.
Arrange greens and radicchio on a serving platter, then top with roasted potatoes and beets, a sprinkle of nuts, and raisins, dried cherries, or dried cranberries with a side of maple mustard dressing.