A modification of a recipe by the awesome Miss Lindsay Cotter!
Ingredients:
500g Red Skin Potato
2 Leeks ,sliced
1/3 to 1/2 cup sliced Red Onion
1/3 cup to 1/2 cup Olive Oil
1 tbsp balsamic vinegar
1 large Garlic clove (1/2 to 1 tsp minced)
1/2 tsp salt and ground pepper each
2 cups or more Spinach
Sliced Lemons
Italian Parsley
Directions:
Preheat oven to 425F.
Cut off green tops of leeks and trim the root off the leeks.
Slice stalks in half and rinse well under running water. Cut leeks into 1-inch rings. Place into bowl of water to help remove sediment.
Slice the potatoes into quarters. Then peel and slice the red onion into thin strips.
Remove leeks from water and place all vegetables into a clean mixing bowl.
Add 1 minced garlic clove, 1/3 to 1/2 cup olive oil, 1 tbsp balsamic vinegar, 1/4 tsp sea salt, 1/4 tsp or more black pepper, and a squeeze of lemon.
Toss all together until all the vegetables are evenly coated. Lay out all the vegetables on a sheet pan. Spread them out evenly.
Roast at 425F in the oven for 30- 35 minutes. Turn/flip potatoes half way through roasting.
Remove from oven, set aside. Steam the Spinach.
Place the leek, potatoes, and onion in a large bowl with the remaining oil/seasoning from the pan. Add the steamed greens and toss all together.
Add another 1/4 tsp salt/pepper on top to season. Fresh lemon juice and parsley to garnish.
