ROASTED BEET POTATO SALAD
Such a fun twist from the classic recipe! This roasted beet potato salad is vibrant, nutritious, and tasty!
Provided by Kacey
Categories Appetizer & Side
Time 45m
Number Of Ingredients 12
Steps:
- Preheat oven to 425F. Line a baking sheet with parchment paper.
- Add beets, onions, 1 tbsp. olive oil, salt, pepper, and 1 tbsp. vinegar to baking sheet and toss until well combined. Add more oil if necessary.
- Prepare potatoes by removing plastic cover and seasoning package. Add 2 tbsp. olive oil and half the seasoning package. Toss until well combined.
- Place both trays into the oven and cook for 30 minutes, tossing halfway through. Potatoes may need an additional 10 minutes.
- Adding remaining seasoning if desired (I did!) If potatoes are large, halve or quarter them.
- Combine mayo, sour cream, mustard, 1 tbsp. vinegar, eggs, pickles, and celery. Mix well.
- Add potatoes and beets to a large mixing bowl. Add sauce and toss really well.
- Serve warm, OR, cover and chill in refrigerator until ready to serve. Make sure to mix well again before serving as the beets color will bleed into the sauce. Taste-test before serving to see if salt and pepper is required.
Nutrition Facts : Calories 574 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 265 milligrams cholesterol, Fat 48 grams fat, Protein 12 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 480 milligrams sodium, Sugar 6 grams sugar
ROASTED BEET AND SWEET POTATO SALAD
After making this lovely salad, you won't want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- Scrub beets and trim tops to 1 in. Wrap in foil; place on a baking sheet. Bake at 400° for 1 hour or until tender. Remove foil; allow beets to cool., In a microwave-safe bowl, combine sweet potato and water. Cover and microwave on high for 5-6 minutes or until tender. Drain and cool., Peel beets and cut into small wedges. On four salad plates, arrange the lettuce, fennel, beets and sweet potato. Sprinkle with nuts. Whisk the vinegar, water, honey, mustard, garlic, salt and pepper; gradually whisk in oil. Drizzle over salads. Serve immediately.
Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
BEET & POTATO SALAD
This beet and potato salad, tossed with a combo of sour cream, vinegar and sweet pickles, is slightly sweet and tangy. To make prep go faster, you can skip roasting the beets yourself and use prepackaged cooked beets instead.
Provided by Liz Mervosh
Categories Healthy Potato Salad Recipes
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F. Place beets on a sheet of foil; drizzle with oil, and wrap up. Place the wrapped beets on a rimmed baking sheet. Roast until fork-tender, 1 hour to 1 hour, 10 minutes. Carefully unwrap and let stand until cool enough to handle, about 10 minutes. Peel and set aside.
- Meanwhile, place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, until the potatoes are just fork-tender, about 12 minutes. Drain and spread on a large plate or large baking sheet; let stand until cool, at least 10 minutes.
- Using paper towels, gently rub the cooled beets to remove skin. Cut the beets into thin wedges. Combine mayonnaise, sour cream, dill, vinegar, mustard, salt and pepper in a large bowl. Add the beets, potatoes, eggs, pickles and onion; stir gently to combine. Garnish with additional dill, if desired.
Nutrition Facts : Calories 217 calories, Carbohydrate 19 g, Cholesterol 47 mg, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 329 mg, Sugar 7 g
ANN'S ROASTED POTATO SALAD
Steps:
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool. When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
ROASTED BEETROOT (BEET), SWEET POTATO AND SPINACH SALAD
Our beetroot are nearly ready to come out, so we're on the hunt for some good recipes. Here's one that I found on Australian dairy company, Pauls' website which I would like to try out. It has a dressing that sounds beautiful, made with orange juice & rind, plain yoghurt and garlic.
Provided by Rhiannon and Matt
Categories Salad Dressings
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place beetroot and sweet potato in baking dish, drizzle over the butter and sprinkle with sugar.
- Bake at 200°C for 45 minutes, turning occasionally.
- Combine yogurt, juice, rind and garlic.
- Arrange the spinach, beans and roasted vegetables on serving plates.
- Drizzle over the dressing and sprinkle with pistachio nuts and pepper.
Nutrition Facts : Calories 148.6, Fat 4.7, SaturatedFat 2.2, Cholesterol 8.8, Sodium 142, Carbohydrate 23.3, Fiber 4, Sugar 14.6, Protein 5.9
RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
More about "roasted beet potato salad food"
CREAMY BEET & POTATO SALAD | VERY BEST BAKING
From verybestbaking.com
GERMAN BEET-AND-POTATO SALAD RECIPE - REAL SIMPLE
From realsimple.com
PICKLED BEET POTATO SALAD - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ROASTED BEET POTATO SALAD | THE LITTLE POTATO COMPANY
From littlepotatoes.com
ROASTED BEET, SWEET POTATO & KALE SALAD | FOOD MATTERS®
From foodmatters.com
ROASTED BEETS & SWEET POTATO SALAD - JAR OF LEMONS
From jaroflemons.com
ROASTED BEET SALAD RECIPE | RECIPES.NET
From recipes.net
BEETS AND BERRIES MINGLE WITH GOAT CHEESE IN A STUNNING SPRING …
From washingtonpost.com
ROASTED POTATO BEET SALAD (VEGAN, GF) - THE VEGGIE CHICK
From veggiechick.com
WOLFGANG PUCK ROASTED BEET SALAD RECIPE RECIPE | RECIPES.NET
From recipes.net
ROASTED BEET AND POTATO SALAD - BRENDA GANTT
From cookingwithbrendagantt.net
BEET AND LENTIL SALAD RECIPE | RECIPES.NET
From recipes.net
10 PERFECT POTATO SALAD RECIPES FOR YOUR NEXT BBQ - EAT THIS NOT …
From eatthis.com
ROASTED POTATO SALAD, CRISP-EDGED SMASH BURGERS AND SMOKED …
From nytimes.com
POTATO AND BEET SALAD - MOMMY'S HOME COOKING
From mommyshomecooking.com
ROASTED POTATO BEET SALAD - TASTY KITCHEN
From tastykitchen.com
ROASTED POTATO SALAD WITH LEMON AND FETA - NYT COOKING
From cooking.nytimes.com
PRETTY BEET & POTATO SALAD - BETTERFOODGURU
From betterfoodguru.com
RUSSIAN BEET AND POTATO SALAD RECIPE - THE SPRUCE EATS
From thespruceeats.com
ROASTED SHEET PAN POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
BEET AND AVOCADO SALAD RECIPE RECIPE | RECIPES.NET
From recipes.net
BEET AND POTATO SALAD (SALADE RUSSE) - TASTE LOVE AND NOURISH
From tasteloveandnourish.com
THESE STRAWBERRY SALAD RECIPES TASTE LIKE SUMMER—AND ARE A …
From bhg.com
ROASTED BEET & POTATO SALAD - SWEET POTATO SOUL BY JENNé CLAIBORNE
From sweetpotatosoul.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love