Roasted Potato Beet Salad with Green Beans and Creamy Balsamic Vinaigrette

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Roasted Potato Beet Salad with Green Beans and creamy balsamic vinaigrette.

5 lbs mixed potatoes (red, yellow, fingerling, whatever)
3 medium sized beets
1 lb green beans
1 cup vegan mayonnaise (I like veganaise)
1/4 cup dijon mustard
1/3 cup balsamic vinegar
1 or 2 grated radishes (optional)
as much fresh dill as you want, or dried if you cant get fresh.
1 tsp salt or to taste
ground pepper to taste

Note: For this recipe you’re gonna be roasting three different vegetables that each need to be in the oven for different lengths of time. Put in the potatoes first, prep the beets and put in aprox 15 minutes later, and then the green beans 25 minutes after that and you can take everything out at the same time.

Preheat over to 400. Wash and chop potatoes into desired size. Toss with olive oil and a little salt and pepper and roast for 50-60 minutes. Peel and chop beets. Toss with olive oil, salt and pepper and roast for 40 minutes. Wash the green beans and chop into thirds. Toss with olive oil and roast for 15 minutes. Take everything out and let it cool a little.

While the vegetables are roasting prepare the dressing--in a large bowl whisk together 1 cup of mayonnaise substitute, mustard, vinegar, radishes (if using), dill and salt and pepper. Stir in vegetables, making sure to coat evenly. Chill for at least an hour, stir well before serving.