Best 5 Beet And Potato Salad With Blue Cheese Dressing And Dill Recipes

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Discover a symphony of flavors in our Beet and Potato Salad with Blue Cheese Dressing and Dill, a tantalizing dish that combines earthy beets, tender potatoes, creamy blue cheese dressing, and refreshing dill. This vibrant salad boasts a delightful contrast of textures, with the crisp beets and potatoes complemented by the velvety dressing and herbaceous dill. Perfect for picnics, potlucks, or as a refreshing side dish, this salad is a culinary delight that will impress your taste buds. In addition to the main recipe, we also offer variations to suit your dietary preferences, including a vegan version with a tangy tahini dressing and a gluten-free option with a zesty lemon-herb vinaigrette. Embark on a culinary journey and savor the goodness of this delectable salad in all its variations.

Let's cook with our recipes!

SALAD OF ROASTED BEETS AND ARUGULA WITH BLUE CHEESE DRESSING



Salad of Roasted Beets and Arugula with Blue Cheese Dressing image

Provided by Tyler Florence

Categories     appetizer

Time 1h5m

Yield 12 servings

Number Of Ingredients 11

3 bunches baby beets, washed, trimmed, and halved
1/3 cup extra-virgin olive oil
1 handful fresh thyme sprigs
Kosher salt and freshly ground black pepper
5 bunches arugula, washed, dried, and hand-torn
Celery leaves from 1 bunch celery, about 1/2 cup
1 cup walnut halves and pieces, toasted
1/2 pound blue cheese, crumbled
1 cup sour cream
2 tablespoons chopped fresh chives
1 lemon, juiced

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they're done.) Let the beets cool to room temperature and remove skins. Put beets in a large mixing bowl. Add the arugula, celery leaves, and walnuts; toss to combine.
  • To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.
  • Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

POTATO AND BEET SALAD



Potato and Beet Salad image

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

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

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.

BEET AND POTATO SALAD



Beet and Potato Salad image

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

3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

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

BLUE CHEESE POTATO SALAD



Blue Cheese Potato Salad image

This is a delicious zesty potato salad.

Provided by TOSWEETFORU

Categories     Salad     Potato Salad Recipes     No Mayo

Time 45m

Yield 5

Number Of Ingredients 8

4 slices bacon
2 pounds red new potatoes
½ cup olive oil
3 tablespoons white vinegar
1 bunch green onions, chopped
½ teaspoon salt
1 teaspoon ground black pepper
1 ½ ounces blue cheese, crumbled

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  • Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool and chop. leaving skins on.
  • In a large bowl, whisk together the oil, vinegar, green onions, salt and pepper. Add the potatoes, bacon and cheese and toss to coat.

Nutrition Facts : Calories 481.4 calories, Carbohydrate 36.8 g, Cholesterol 21.6 mg, Fat 34.4 g, Fiber 4.2 g, Protein 8.3 g, SaturatedFat 8 g, Sodium 552.1 mg, Sugar 2.7 g

BEET SALAD WITH PECANS AND BLUE CHEESE



Beet Salad with Pecans and Blue Cheese image

A wonderful salad using my favorite veggie to grow, beets. They are the start of this delicious salad, which has a true summer feel to it.

Provided by Susan Elane Berry

Categories     Salad     Vegetable Salad Recipes     Beet Salad Recipes

Time 2h15m

Yield 4

Number Of Ingredients 10

4 medium beets
1 tablespoon butter
1 sweet onion, chopped
¼ cup micro greens
2 tablespoons candied pecans
2 tablespoons crumbled blue cheese
⅔ cup olive oil
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 tablespoon honey

Steps:

  • Place beets into a large saucepan and pour in enough water to cover beets by 1 inch; bring to a boil. Reduce heat to medium-low, cover, and simmer until skins begin to loosen, about 20 minutes.
  • Preheat the oven to 300 degrees F (150 degrees C) and lightly grease a baking dish.
  • Drain beets, remove skins, and cut into halves or quarters, depending on size. Transfer to the prepared baking dish.
  • Roast in the preheated oven until beets are dark in color and almost fork tender, but not too soft, 30 to 40 minutes. Cool beets, dice into 1/2-inch cubes, and place in a bowl.
  • Combine olive oil, balsamic vinegar, Dijon mustard, and honey in a lidded jar for the honey-mustard vinaigrette. Close jar and shake to combine. Pour vinaigrette over beets and chill in the refrigerator until flavors have melded, 1 to 2 hours.
  • Meanwhile, heat butter in a skillet over low heat. Add onions and cook until caramelized, 15 to 25 minutes. Remove from heat, cool, and chop.
  • Arrange 1/4 of the marinated beets in a solid circle on 4 salad dishes. Top with layers of onions and micro greens and sprinkle with blue cheese and pecans. Drizzle remaining beet vinaigrette around each salad, if desired. Serve chilled.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 24.6 g, Cholesterol 10.8 mg, Fat 42.1 g, Fiber 3.7 g, Protein 5.4 g, SaturatedFat 8 g, Sodium 377.6 mg, Sugar 17 g

Tips:

  • Choose small beets with deep red color and smooth skin for the best flavor and texture.
  • To prevent the beets from bleeding into the other ingredients, boil them separately from the potatoes.
  • Use a sharp knife to dice the beets and potatoes into uniform pieces so that they cook evenly.
  • For a more flavorful dressing, use a combination of mayonnaise, sour cream, and buttermilk.
  • Add some crumbled blue cheese to the dressing for a tangy and creamy flavor.
  • Freshly chopped dill will add a bright and herbaceous flavor to the salad.
  • Serve the salad immediately or chill it for a few hours for the flavors to develop.

Conclusion:

Beet and potato salad with blue cheese dressing and dill is a delightful side dish or light lunch that is both flavorful and nutritious. The combination of sweet beets, tender potatoes, creamy dressing, and fresh herbs creates a salad that is sure to please everyone at the table. Experiment with different types of cheese, herbs, and vegetables to create your own unique variation of this classic salad.

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