Roasted Potato Beet Salad

Preheat oven to 400ºF and line a baking sheet with parchment paper.

In a large bowl, add baby potatoes and red beets. Add olive oil, garlic, salt, pepper, and thyme. Stir to combine. Transfer the potatoes and beets to the baking sheet in a single layer. Bake for 45–50 minutes, or until veggies are tender, turning every 15 minutes or so.

While the vegetables are cooking, make the Sweet Mustard Salad Dressing. Add all ingredients to a small bowl. With a small whisk or spoon, stir until combined. Drizzle over salad.

When potatoes and beets are ready, assemble the salads. For each serving, in a bowl, add lettuce topped with parsley, potatoes, beets and walnuts. Serve with the Sweet Mustard Salad Dressing. Best served immediately.