3/4 Small Potatoes
1 cup Arugula
3 each Egg Large
Preheat oven to 420c. Place a baking tray in oven to heat up.
Scrub and cut the potatoes into bite sized wedges. Bring a pot of water to a boil and cook potatoes till al
dente and drain. Coat in olive oil and sprinkle with salt and pepper. Spread out on the hot baking tray and
put back in oven for 10-15 minutes or until golden and crispy.
Boil the eggs for 4-5 minutes and peel and cut. Thinly slice the green onions.
Roughly chop your beet greens and fry in a pan with 1TB of olive oil and a sprinkle of salt.
In a large bowl toss together the potatoes, egg, arugula, green onions, cooked beet greens, and the mustard
caraway dressing. Toss and serve. (Add 4-5 tablespoons of mayonnaise or sour cream if you'd like it creamy)