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.
Print
Pin
Save
Servings: 6
Calories: 180kcal
Equipment
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