Method

If you’re looking for a dish on the lighter side, look no further. This lemon-mustard vinaigrette served over our Anya potatoes tossed with onion, avocado, beets and nuts will keep your appetite and your conscience at ease.

Instructions

1. Boil Anya potatoes 8-10 minutes until tender. Let cool and slice lengthwise.
2. Combine potatoes, beets, green onions, avocado, hazelnuts and pecans in large bowl.
3. Whisk together olive oil, lemon juice, balsamic vinegar and Dijon mustard.
4. Pour the dressing into the bowl and mix with all ingredients.
5. Place mixture on top of arugula and serve.