Potato and Beet Salad
Elevate your salad game with this vibrant and wholesome Potato and Beet Salad, a perfect balance of earthy root vegetables and zesty homemade vinaigrette. Featuring tender Yukon Gold potatoes and ruby-red beets, this hearty dish is tossed with a tangy mix of extra virgin olive oil, white wine vinegar, Dijon mustard, and a hint of honey for natural sweetness. Fresh dill and sliced green onions add bursts of flavor and freshness, making each bite a delight. This easy-to-prepare recipe requires just a handful of pantry staples and is ideal as a side dish for potlucks, picnics, or a light lunch. Serve it chilled for a refreshing burst of color and taste, or at room temperature for a cozy, rustic appeal. Healthy, flavorful, and packed with nutrients, this stunning salad is sure to impress!
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Recipe Information
Ingredients
- 3 pieces medium red beets
- 4 pieces medium Yukon Gold potatoes
- 3 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons fresh dill
- 3 stalks green onions
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Begin by washing the beets and potatoes thoroughly under cool running water to remove any dirt.
Place the beets in one medium-sized pot and the potatoes in another pot. Fill each with water to fully cover the vegetables.
Bring both pots to a boil over high heat, then reduce to a simmer. Cook the beets for 35-45 minutes and the potatoes for 20-25 minutes, or until fork tender.
Once cooked, drain both pots and allow the vegetables to cool. Peel the skins off the beets and potatoes. Tip: You can gently rub the beets with a paper towel to remove their skins.
Cut the peeled beets and potatoes into 1-inch cubes and place them in a large mixing bowl.
In a small bowl, whisk together the olive oil, white wine vinegar, Dijon mustard, honey, salt, and black pepper until emulsified.
Finely chop the fresh dill and slice the green onions. Add them to the bowl with the cubed vegetables.
Pour the vinaigrette over the beets and potatoes. Gently toss everything together until well coated, being careful not to break the potatoes apart.
Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.
Serve the salad chilled or at room temperature, garnished with additional fresh dill if desired.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2844 mg | 124% | |
| Total Carbohydrate | 153.1 g | 56% | |
| Dietary Fiber | 22.9 g | 82% | |
| Total Sugars | 39.2 g | ||
| Protein | 19.7 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 193 mg | 15% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 3997 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
