Vibrant Beet and Potato Salad – A Colorful, Nutrient-Packed Side Dish!

This Beet and Potato Salad is a stunning twist on the classic, combining earthy beets, creamy potatoes, and a tangy mustard dressing for a dish that’s as nutritious as it is delicious. Originating from Eastern European roots, this salad is a celebration of simple ingredients transformed into something extraordinary. Perfect for picnics, potlucks, or a vibrant weeknight side, it’s packed with vitamins, fiber, and antioxidants.

The natural sweetness of roasted beets pairs beautifully with hearty potatoes, while fresh herbs and a zesty dressing tie everything together. Whether you’re a beet lover or a skeptic, this recipe will win you over with its balance of flavors and textures!

Why This Beet and Potato Salad Recipe Works

Nutrient-Dense & Vibrant: Beets and potatoes are loaded with fiber, potassium, and antioxidants, making this salad as healthy as it is colorful. The combination of roasted beets and tender potatoes ensures a satisfying bite in every forkful.

Easy to Customize: Add crumbled feta for creaminess, toasted walnuts for crunch, or swap the dressing for a lemony vinaigrette. This recipe is flexible to suit your taste!

Meal-Prep Friendly: This salad tastes even better the next day, making it perfect for make-ahead lunches or gatherings. The flavors meld beautifully as it sits.

What’s In Beet and Potato Salad?

This salad relies on fresh, wholesome ingredients for maximum flavor and nutrition:

• Beets: Roasted until tender, they add sweetness and a vibrant hue.
• Potatoes: Yukon Gold or red potatoes hold their shape and add creaminess.
• Red Onion: Adds a sharp, tangy bite for contrast.
• Fresh Dill & Parsley: Bright, herbaceous notes to elevate the dish.
• Dijon Mustard Dressing: A tangy-sweet blend of mustard, apple cider vinegar, and olive oil.

How To Make Beet and Potato Salad

This recipe is simple but requires a bit of roasting and cooling time. Here’s how to make it:

Step 1: Roast the Beets & Potatoes

1. Preheat oven to 400°F (200°C). Scrub beets and potatoes (no need to peel).
2. Wrap beets individually in foil and place on a baking sheet. Toss potatoes with olive oil, salt, and pepper, then spread on the same sheet.
3. Roast for 40-50 minutes until tender. Let cool, then peel and dice the beets.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper.

Step 3: Assemble the Salad

1. In a large bowl, combine diced beets, potatoes, red onion, and fresh herbs.
2. Drizzle with dressing and toss gently to coat. Adjust seasoning if needed.
3. Chill for at least 30 minutes before serving to let flavors meld.

Sides for Beet and Potato Salad

Pair this salad with:

• Grilled Chicken or Salmon: A protein-rich main to balance the earthy flavors.
• Kale & Quinoa Bowl: For a superfood-packed meal.
• Crusty Bread & Butter: Simple and satisfying.

Recipe FAQ’s

Can I Use Canned Beets?

Fresh roasted beets are best for flavor and texture, but drained canned beets can work in a pinch (reduce dressing to avoid sogginess).

How Long Does It Keep?

Store in an airtight container for up to 4 days. The colors may bleed slightly, but the taste remains delicious!

Can I Make It Vegan?

Yes! Swap honey for maple syrup in the dressing.

Other Recipes To Try

• Golden Beet & Goat Cheese Tart: A savory, elegant twist on beets.
• Jalapeño Popper Potato Salad: Creamy, spicy, and topped with crispy breadcrumbs.
• Harissa-Roasted Carrot Salad: Spicy, sweet, and loaded with texture.
• Korean BBQ Potato Salad: A twist with gochujang and shredded carrots.
• Purple Sweet Potato Mash: A vibrant alternative to classic mashed potatoes.
• Horseradish Potato Salad: Gets a kick from fresh horseradish and a tangy dressing.
• Beetroot Hummus: A dazzling pink dip for veggies or pita.

Vibrant Beet and Potato Salad

A show-stopping side dish that’s as nutritious as it is beautiful! Roasted beets and potatoes tossed in a tangy mustard dressing with fresh herbs. Perfect for gatherings or meal prep.

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Course: Side Dish

Cuisine: American

Keyword: Salad

Prep Time: 20 minutes minutes

Cook Time: 50 minutes minutes

Chill Time: 30 minutes minutes

Total Time: 1 hour hour 40 minutes minutes

Servings: 6

Calories: 180kcal

Equipment

Baking Dish

Whisk

Heatproof Bowl

Ingredients

For the Salad:

• 3 medium beets about 1 lb, scrubbed
• 1.5 lbs 700g Yukon Gold or red potatoes, quartered
• 1 tbsp olive oil
• ½ red onion thinly sliced
• ¼ cup fresh dill chopped
• ¼ cup fresh parsley chopped
• Salt & pepper to taste

For the Dressing:

• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tsp honey or maple syrup
• ½ tsp salt
• ¼ tsp black pepper

Instructions

• Roast Vegetables: Preheat oven to 400°F (200°C). Wrap beets in foil. Toss potatoes with 1 tbsp oil, salt, and pepper. Roast both on a sheet for 40-50 minutes until tender. Cool, peel, and dice beets.
• Make Dressing: Whisk together all dressing ingredients until smooth.
• Assemble: In a large bowl, combine beets, potatoes, onion, and herbs. Drizzle with dressing and toss gently. Chill 30 minutes before serving.

Notes

• Prep Ahead: Roast beets and potatoes up to 2 days in advance.
• Add-Ins: Try feta, walnuts, or avocado for extra richness.
• No-Foil Option: Roast beets uncovered on parchment paper (may take longer).
• Herb Swap: Use tarragon or chives instead of dill.
• For Extra Zing: Add a pinch of grated lemon zest to the dressing.

Nutrition

Serving: 150g | Calories: 180kcal | Carbohydrates: 25g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 600mg | Fiber: 4g | Sugar: 7g

Enjoy this vibrant, wholesome salad! Share your creations with #BeetPotatoSalad.

For more see our 18 Delicious Potato Salad Recipes Perfect for Summer Gatherings