Cant Be Beet Roasted Potato Salad Recipes
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
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
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