Description
Beet Potato Salad is a delightful medley of earthy roasted beets and fluffy Yukon Gold potatoes, all united by a tangy Dijon dressing. This vibrant dish is perfect for summer picnics, barbecues, or as a light lunch option. Easy to prepare and packed with nutrients, it?s sure to impress your family and friends at any gathering.
Ingredients
Scale
- 2 medium beets (about 8 oz each)
- 2 cups Yukon Gold potatoes, diced
- 1/4 cup red onion, thinly sliced
- 2 tbsp Dijon mustard
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 400?F (200?C). Wrap each beet in aluminum foil and roast on a baking sheet for about 45 minutes or until tender.
- While the beets roast, boil the diced potatoes in salted water for 15-20 minutes until fork-tender. Drain and set aside.
- In a small bowl, whisk together Dijon mustard, olive oil, apple cider vinegar, salt, and pepper until smooth.
- Once cooled, peel the roasted beets and dice them into cubes similar in size to the potatoes.
- In a large bowl, combine roasted beets, boiled potatoes, and red onion. Pour dressing over the top and gently toss until evenly coated.
- Refrigerate for at least an hour before serving to allow flavors to meld. Serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Salad
- Method: Roasting/Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg