Rosy Beet And Potato Salad Food

ROASTED BEET AND SWEET POTATO SALAD

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.

RUSSIAN BEET AND POTATO SALAD

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.

BEET & POTATO SALAD

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.

BEET AND POTATO SALAD

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.

ROSY BEET AND POTATO SALAD

Steps:

• Note: You can cook all three of the main ingredients in separate pots, but I hate doing dishes, so here's how I do it.
• Remove the beet greens, clean and cut into 1 inch slices. Boil till wilted and tender, scoop out with a slotted spoon, drain and set aside.
• In the same boiling water, cook the two potatoes until tender. Scoop out and set aside to cool.
• Then boil the washed beets until tender. Rinse, let cool, then slip off the roots and skins.
• Peel potatoes and cut into bite size chunks. Add to a mixing bowl with the beet greens. Cut the beets into similarly sized chunks, add to the bowl.
• Mince or press the four SMALL cloves of garlic and mix whisk together with olive oil and lemon juice. NOTE: taste the dressing and adjust the olive oil/lemon juice ratio to your own taste. Also, feel free to cut back on the garlic if you aren't dating a vampire.
• Pour the dressing over the salad and toss together. Season with salt and pepper and serve immediately.

POTATO AND BEET SALAD

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.