Best 18 Beet Potato Salad Recipes

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Indulge in the vibrant and flavorful Beet Potato Salad, a delightful fusion of sweet beets, tender potatoes, and a tangy dressing. This colorful salad offers a symphony of textures, from the earthy beets to the creamy potatoes, all harmonized by a zesty dressing that balances sweetness and acidity. Perfect for potlucks, picnics, or as a refreshing side dish, this salad is a feast for both the eyes and the palate. Additionally, discover variations such as the vibrant Beet and Goat Cheese Salad, the refreshing Beet and Quinoa Salad, and the hearty Beet and Black Bean Salad, each offering unique flavor combinations and textures to tantalize your taste buds.

Here are our top 18 tried and tested recipes!

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

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.

RUSSIAN BEET AND POTATO SALAD



Russian Beet and Potato Salad image

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

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

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

ROASTED BEET AND SWEET POTATO SALAD



Roasted Beet and Sweet Potato Salad image

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

2 medium fresh beets
1 large sweet potato, peeled and cubed
2 tablespoons water
4 cups torn Bibb or Boston lettuce
1 cup thinly sliced fennel bulb
2 tablespoons coarsely chopped walnuts, toasted
VINAIGRETTE:
3 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

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, CARROT, PICKLE AND APPLE SALAD



Beet, Potato, Carrot, Pickle and Apple Salad image

This recipe was brought to The Times by Joan Nathan and was featured in her cookbook "Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France." It's a hearty root vegetable salad enriched with hard-boiled eggs and tossed with a lively Dijon vinaigrette.

Provided by Tara Parker-Pope

Categories     salads and dressings, appetizer, side dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

2 medium beets
5 tablespoons olive oil
Salt to taste
2 small (not tiny) potatoes
1 large carrot, peeled
2 tablespoons red or white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
Dash of sugar
Freshly ground pepper to taste
1 large pickle, diced
1 tart green apple, diced
2 hard-boiled eggs, peeled and roughly chopped
1 tablespoon chopped fresh dill

Steps:

  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with aluminum foil.
  • Cut off the tops of the beets, scrub them, and place them on the baking sheet. Coat them with 1 tablespoon of the olive oil, and roast them in the oven for an hour. Remove from the oven, and when they are cool enough to handle, peel and cut them into 1/2-inch cubes.
  • Bring a small pot of salted water to a boil, and cook the potatoes until they are tender, about 15 minutes. Remove from the water and allow to cool before peeling and cutting into 1/2-inch cubes. Cook the carrot for about 5 minutes in that same boiling salted water. Remove with a slotted spoon, cool and cut into 1/2-inch rounds.
  • Whisk together the vinegar, garlic, mustard, sugar and salt and freshly ground pepper to taste in a salad bowl. Stream in the remaining 4 tablespoons olive oil. Toss in the beets, the potatoes, the carrot, the pickle, the apple and the eggs. Stir until everything is just coated with the vinaigrette. Serve at room temperature garnished with fresh dill, or refrigerate and serve the next day.

Nutrition Facts : @context http, Calories 159, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 10 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 299 milligrams, Sugar 5 grams, TransFat 0 grams

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE



Roasted Sweet Potato and Beet Noodle Salad with Goat Cheese Medallions and Pistachio Vinaigrette image

The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.

Provided by Kim's Cooking Now

Categories     Salad     Vegetable Salad Recipes

Time 1h20m

Yield 2

Number Of Ingredients 18

2 tablespoons dried bread crumbs
1 tablespoon all-purpose flour
1 egg, beaten
2 ounces garlic and herb goat cheese
½ tablespoon chopped shelled pistachios
1 beet, peeled
1 sweet potato, peeled
2 mini sweet peppers
1 tablespoon extra-virgin olive oil
4 ounces fresh spinach
¼ cup extra-virgin olive oil
1 small shallot, minced
2 tablespoons shelled pistachios
2 tablespoons flat-leaf parsley
2 tablespoons white wine vinegar
1 teaspoon honey
½ teaspoon Dijon mustard
salt and ground black pepper to taste

Steps:

  • Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
  • Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
  • Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
  • While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
  • Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g

BEET, POTATO, AND WALNUT SALAD



Beet, Potato, and Walnut Salad image

Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

1 1/2 pounds medium golden beets, scrubbed
1 1/2 pounds fingerling or new potatoes, halved lengthwise
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
1/2 cup roughly chopped walnuts (optional)
1/4 cup finely chopped fresh chives
1 to 2 tablespoons red-wine vinegar

Steps:

  • Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
  • On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
  • Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.

Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 5 g, Protein 5 g

BEET AND POTATO SALAD



Beet and Potato Salad image

Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 7

16 baby red or golden beets (about 3 pounds), greens trimmed and reserved
20 fingerling potatoes (about 1 1/2 pounds)
Coarse salt, to taste
6 tablespoons extra-virgin olive oil
2 garlic cloves, thinly sliced
5 ounces mild blue cheese (preferably Danish blue), crumbled
Freshly ground pepper, to taste

Steps:

  • Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
  • Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
  • Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
  • Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.

BEET AND POTATO SALAD



Beet and Potato Salad image

Provided by Alain Cohen

Categories     Salad     Potato     Vegetable     Side     Vegetarian     Quick & Easy     Beet     Chill     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 5

3 medium-size red-skinned potatoes (about 3/4 pound)
3 beets
6 tablespoons white distilled vinegar
4 1/2 tablespoons olive oil
4 teaspoons ground coriander

Steps:

  • Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)

BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL



Beet and Potato Salad with Blue Cheese Dressing and Dill image

Provided by Damaris Phillips

Categories     side-dish

Time 5h15m

Yield 4 servings

Number Of Ingredients 12

2 pounds new potatoes, quartered
3 tablespoons coconut oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 pound beets, peeled and cut into 1/2-inch dice
2/3 cup mayonnaise
1/3 cup buttermilk
2 tablespoons whole-grain mustard
1 cup chopped celery (about 2 stalks)
1/4 cup chopped green onions (just the greens)
2 tablespoons chopped fresh dill
4 ounces blue cheese, crumbled (I like Smokey Blue best)

Steps:

  • Preheat the oven to 400 degrees F.
  • In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
  • Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
  • Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.

HUZARE SLA - DUTCH BEET AND POTATO SALAD



Huzare Sla - Dutch Beet and Potato Salad image

Dutch potato salad, made with beets and leftover meat, this delicious cold salad looks wonderful garnished with sliced egg on a bed of lettuce. Perfect for a cool summer supper, my mother often made this family favorite. This recipe is a taste as you go recipe and is as much fun to make as to eat!

Provided by itszspot

Categories     Potato

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 9

10 potatoes
2 (15 ounce) cans beets
2 cups leftover cooked beef or 2 cups cooked chicken
12 hard-boiled eggs
1 (16 ounce) jar sweet gherkins
1 (16 ounce) jar cocktail onions
1 (16 ounce) jar dill pickles or 1 (16 ounce) jar gherkins
mayonnaise
lettuce leaf

Steps:

  • peel, cook and mash potatoes.
  • drain beets and mash thoroughly and add to the potatoes.
  • dice the meat
  • dice 6 of the hard boiled eggs
  • dice about 1/2 of the sweet gherkins, cocktail onions, and dill pickles
  • add diced meat into the mashed potato mix.
  • add diced gherkins, cocktail onions, and dill pickles to taste.
  • add mayonnaise to taste, at least 2 tablespoons to start.
  • fold in diced eggs.
  • shape into mound on top of bed of lettuce leaves.
  • cover mound with a thin layer of mayonnaise.
  • slice remaining eggs and distribute evenly on the mound.
  • chill and enjoy.

POTATO-AND-PICKLED-BEET SALAD



Potato-and-Pickled-Beet Salad image

Homemade pickle brine is whisked into a sensational vinaigrette for this light, tangy potato salad.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 1h45m

Yield Serves 6 to 8

Number Of Ingredients 6

2 pounds Yukon Gold potatoes (about 8 medium), peeled and cut into 1-inch chunks
Kosher salt and freshly ground pepper
2 1/2 cups drained Pickled Beets and Onion, brine reserved
6 tablespoons extra-virgin olive oil
1/4 teaspoon celery seed
Thinly sliced scallion greens, for serving (optional)

Steps:

  • In a large pot, cover potatoes with 2 inches of cold water. Add 1 tablespoon salt. Bring to a boil, then reduce heat to a simmer and cook until potatoes are tender when pierced with the tip of a knife, 6 to 8 minutes. Drain; let cool 15 minutes.
  • While still warm, toss potatoes with pickled beets and onion, oil, celery seed, and 2 tablespoons brine. Season with salt and pepper. Let stand at room temperature at least 1 hour, or up to overnight in an airtight container in refrigerator. Just before serving, taste and adjust seasoning with salt, pepper, and brine. Serve, garnished with scallions, or refrigerate in an airtight container up to 2 days.

BEET & CELERY ROOT POTATO SALAD



Beet & Celery Root Potato Salad image

This is a fantastic way to use a variety of root vegetables! The end result is beautifully colored with each ingredient being its own shade of pink. I also like the way that it has layers of texture. It can be hard to do with root vegetables. If you don't care about the texture you can make it all easier by boiling everything and just dicing it all and mixing it up like regular potato salad. I think doing it this way is worth the effort though.

Provided by Callu

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 cup water
3 fresh beets, peeled
1 teaspoon dried dill weed (or 1 tablespoon fresh if you can get it)
2 fresh garlic cloves, minced
1 teaspoon salt (to taste)
3 tablespoons cider vinegar
1 celery root, peeled
1/4 cup red onion, finely chopped
4 red potatoes
2 tablespoons flat leaf parsley, finely chopped
1/4 cup mayonnaise

Steps:

  • Boil or steam potatoes until tender. Usually takes about 8-10 minutes.
  • Cool, rub off skin and dice into 1/4 to 1/2 inch cubes.
  • Set aside in mixing bowl. This can be done ahead. And you can use left over potatoes as long as they are red or new potatoes and not baking potatoes. They need to have the dense texture of a new potato. I use exotic varieties from my garden.
  • Dice Beets into 1/4 to 1/2 inch cubes.
  • Put large skillet on medium-high heat. Add water, diced beets, salt, garlic, dill (if dried, if using fresh add at the end) and cider vinegar. Simmer uncovered stirring occasionally.
  • While beets start to cook dice celeriac into 1/4 to 1/2 inch cubes.
  • After beets have cooked 8-10 minutes and liquid is about half gone add the diced celery root.
  • Continue to simmer until all liquid has evaporated. You will need to stir more frequently as it gets closer to the end and you may want to turn the heat down to medium-low. It is important that you use a wide skillet or it takes forever and the veggies will over cook. When finished taste and adjust salt content if desired. Beets should still be slightly al dente and celery root should be soft but not mushy. NOTE: If it gets to this consistency before the liquid evaporates you can strain off the excess juices but you will have to add extra seasoning and vinegar to make up for what you lose.
  • Remove from heat and add to cooked potatoes.
  • While mixture is still warm stir in onion and parsley.
  • Stir in mayonnaise. You can adjust the amount of mayonnaise to your liking.
  • Serve room temperature or chilled.

ROASTED BEET SOUP WITH POTATO AND DILL SALAD



Roasted Beet Soup with Potato and Dill Salad image

Categories     Soup/Stew     Milk/Cream     Blender     Dairy     Herb     Potato     Vegetable     Appetizer     Roast     Vegetarian     Yogurt     Lunch     Root Vegetable     Beet     Fall     Spring     Healthy     Dill     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 8

1 1/2 pounds beets (about 5 medium), tops trimmed
12 ounces Yukon Gold potatoes
2 1/2 cups low-fat (1%) milk
4 tablespoons chopped red onion
4 tablespoons chopped fresh dill
3 tablespoons red wine vinegar
1/2 cup plain nonfat yogurt
Fresh dill sprigs

Steps:

  • Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
  • Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
  • Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.

ETHIOPIAN BEET & POTATO SALAD



Ethiopian Beet & Potato Salad image

A wonderful Ethiopian salad with a refreshingly cool lemony character and a cheerful pink and purple appearance.

Provided by Lori Loucas

Categories     Potatoes

Time 1h

Number Of Ingredients 9

1 lb yellow potatoes, peeled and diced
1 lb red beets
1/4 c fresh lemon juice
2 Tbsp peanut oil
1/2 medium onion (yellow or red), finely diced
1 jalapeño chile, seeded and finely diced
1/4 tsp kosher salt, to taste
1/4 tsp yellow mustard seeds
1 pinch fenugreek powder

Steps:

  • 1. Wash and trim the beets, and simmer in a medium saucepan for about 35 - 45 minutes (depending on size), or until tender. Remove the beets from the liquid and remove skins with a paper towel. Cut into bite sized pieces.
  • 2. Meanwhile, in a separate saucepan, gently simmer the potatoes for 20 - 25 minutes, or until tender. Drain the potatoes, and let them dry out a little in the warm pot.
  • 3. While the beets and potatoes are cooking, dice the onion and jalapeño, and place them in a large serving bowl with the lemon juice and peanut oil. When the potatoes have dried off a little, add them (still warm) to the onion mixture, and gently combine. Add the beets, and stir through until everything is a lovely pink shade.
  • 4. Toast the yellow mustard seeds just until they start popping, then pour them over the salad, along with the salt and fenugreek powder. Stir well to combine.
  • 5. This can be made a day or two in advance. Keep tightly covered in the refrigerator.

CAN'T-BE-BEET ROASTED POTATO SALAD



Can't-Be-Beet Roasted Potato Salad image

"You'll love the combination of beets and balsamic dressing in this lovely addition to your holiday meal!" -Jennifer Fisher of Austin, Texas

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 9 servings.

Number Of Ingredients 11

1-1/2 pounds small red potatoes, halved
2 medium red onions, cut into wedges
1/2 teaspoon salt, divided
2 tablespoons olive oil
1-1/2 pounds fresh beets, peeled and cut into wedges
2/3 cup reduced-sodium chicken broth or vegetable broth
1/3 cup balsamic vinegar
2 teaspoons brown sugar
2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/2 teaspoon pepper
2 tablespoons minced fresh parsley

Steps:

  • Place potatoes and onions in two 15x10x1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender., For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. , Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.

Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges

CAN'T BEET THIS POTATO SALAD



Can't Beet this Potato Salad image

If you and your family like beets you are going to like this recipe- I got this recipe from my cousin who got it from the internet or some cooking show- she loves surfing the net too! She is not very good on her feet as her knees are always giving her trouble- and she won't get surgery done on them...says she is too old..LOL...

Provided by Pat Duran

Categories     Potato Salads

Time 35m

Number Of Ingredients 14

SALAD:
3 medium fresh beets, cooked or roasted,peeled and diced
6 small potatoes, peeled, cooked and diced
5 large hard boiled eggs, chopped
1 small onion, chopped
2 stalk(s) celery, chopped
Note: if out of time use canned whole potatoes and canned whole beets in juice both drained well
DRESSING:
2/3 c miracle whip salad dressing
2/3 c sour cream (daisy)
2 tsp yellow mustard
1 or 2 Tbsp seasoned rice wine vinegar
salt , pepper and horseradish to taste
chopped fresh parsley or chives for garnish

Steps:

  • 1. Place the prepared potatoes, beets,eggs,onion,and celery in a large bowl. Set aside. --- In another bowl or large measuring cup combine dressing ingredients,except parsley. Stir well to blend.
  • 2. Gently fold dressing into the potato/beet mixture to coat evenly. Store covered in the refrigerator for 4 hours or overnight, stir occasionally. Salad will deepen in color as it sits. Sprinkle with parsley or chives before serving. Pretty dish for Easter or Christmas too.

BEET-POTATO SALAD WITH LEMON



Beet-Potato Salad with Lemon image

Categories     Salad     Potato     Side     Vegetarian     Purim     Lemon     Beet     Fall     Bon Appétit     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 6

1/2 onion, chopped
1/4 cup fresh lemon juice
3 tablespoons vegetable oil
1 jalapeño chili, seeded, minced
1 pound red-skinned potatoes
1 pound beets

Steps:

  • Combine onion, lemon juice, oil and jalapeño in large bowl. Set aside.
  • Cook potatoes and beets in separate large saucepans of boiling salted water until just tender, about 30 minutes for potatoes and 45 minutes for beets. Drain. Cool slightly. Peel and cut into 1/2-inch cubes.
  • Add beets and potatoes to lemon mixture and toss to coat. Season generously with salt and pepper. Serve warm or at room temperature.

Tips:

  • For a more vibrant color, use red beets. Golden beets will give the salad a milder flavor.
  • To save time, use pre-cooked beets. You can find them in the produce section of most grocery stores.
  • If you're using raw beets, roast them in the oven until they are tender. This will take about 45 minutes to 1 hour.
  • Let the beets cool completely before adding them to the salad.
  • For a creamy dressing, use Greek yogurt or sour cream. For a vegan option, use cashew cream.
  • Add some chopped walnuts or pecans for a crunchy texture.
  • Serve the salad immediately or chill it for later.

Conclusion:

Beet and potato salad is a delicious and colorful dish that is perfect for summer gatherings. It is easy to make and can be customized to your liking. With its sweet and tangy dressing, this salad is sure to be a hit at your next potluck or barbecue.

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