Mix the potatoes with the oil, salt, pepper, and consommé. Bake covered on 350 degrees Fahrenheit for one hour. Uncover and bake on 450 degrees Fahrenheit for 15 minutes until crispy.

While the potatoes are baking, heat oil in a pan, add the diced pastrami, sauté for five to seven minutes on high, until crispy.

Place your greens in a bowl, add the cherry tomatoes on top, add the sliced beets, potatoes and crispy pastrami.

Mix all the dressing ingredients and shake well. Drizzle over the salad and enjoy.