Roasted potato beet salad, green beans and creamy balsamic


  • 2.5 lbs mixed potatoes (red, yellow, fingerling — whatever)

  • 2 medium sized beets

  • 1/2 lb green beans
1/2 cup vegan mayonnaise (I like veganaise)

  • 2 tablespoons dijon mustard

  • 1/4 cup balsamic vinegar
1 or 2 grated radishes (optional)

  • as much fresh dill as you want, or dried if you can't get fresh
  • 1/2 tsp salt or to taste
 ground pepper to taste

Note: For this recipe you're going to be roasting three different vegetables that each need to be in the oven for different lengths of time. The potatoes will need about 50 minutes, so do them first. Prep the beets and put in about 15 minutes later, and then the green beans 25 minutes after that. This way you can take everything out at the same time.

Time Estimates

Prep time: 20 min  

Cook time: 2 hrs  

Total time: 2 hrs 20 min  


  1. Preheat over to 400°F. Wash and chop potatoes into desired size. Toss with olive oil and and roast for 50-60 minutes. Peel and chop beets. Toss with olive oil 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.

  2. While the vegetables are roasting prepare the dressing: In a large bowl, whisk together mayonnaise substitute, mustard, vinegar, radishes (if using), dill and salt and pepper. Stir in vegetables, making sure to coat evenly. Serve warm, at room temperature or chilled. Be sure to stir well before serving.

Serves 4-6

Story by Nicole Solomon. This article originally appeared in Plenty in November 2008. The story was added to

Copyright Environ Press 2008

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Roasted potato beet salad, green beans and creamy balsamic
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