Best 7 Beet Potato Salad With Lemon Recipes
**Beet Potato Salad with Lemon: A Vibrant and Refreshing Side Dish**
Elevate your next gathering with a delightful Beet Potato Salad, a vibrant and refreshing side dish that combines the earthy sweetness of beets, the starchy goodness of potatoes, and the tangy brightness of lemon. This salad is a symphony of flavors and colors, sure to impress your guests. But it's not just a pretty face - it's also incredibly easy to make, requiring minimal effort for maximum enjoyment. Whether you're a seasoned chef or a kitchen novice, this recipe will guide you through the process of creating this delicious salad.
In addition to the classic Beet Potato Salad, this article also features two exciting variations: a Beet and Goat Cheese Salad with Arugula and a Warm Roasted Beet and Potato Salad. Each variation offers a unique twist on the original, catering to different taste preferences and dietary choices. The Beet and Goat Cheese Salad combines creamy goat cheese with peppery arugula, creating a sophisticated and flavorful dish. Meanwhile, the Warm Roasted Beet and Potato Salad adds a smoky, caramelized flavor to the vegetables, making it perfect for a hearty and comforting meal.
No matter which recipe you choose, you'll be delighted by the vibrant colors and refreshing taste of this Beet Potato Salad. It's the perfect accompaniment to grilled meats, fish, or roasted vegetables. The tangy lemon dressing adds a burst of brightness, while the tender beets and potatoes provide a satisfying bite. So gather your ingredients, put on your apron, and let's embark on a culinary journey to create this delicious and visually stunning salad.
BEET SALAD WITH LEMON DRESSING
I was looking for a recipe for pickled beets and saw one with lemon instead of vinegar. I immediately thought of making a tabbouleh-inspired salad with beets instead of tomatoes. -Ann Sheehy, Lawrence, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 1h30m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. Scrub beets and trim tops. Wrap beets in foil; place on a baking sheet. Bake until tender, 1-1/4 - 1-1/2 hours. Cool slightly. Peel beets and cut into cubes., Place remaining vegetables and parsley in a large bowl. Whisk together dressing ingredients; toss with cucumber mixture. Gently stir in beets.
Nutrition Facts : Calories 116 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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
This Potato and Beet Salad is super-rich, hearty, and full of flavor! It's the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
Provided by Oriana Romero
Time 1h15m
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 - 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- Cook the beets over medium heat for 45- 60 minutes, or until fork-tender in a separate pot. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
- Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well.
- Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
- Just before serving, garnish with more fresh dill and crumbled queso fresco, if desire.
Nutrition Facts : Calories 514 kcal, Carbohydrate 42 g, Protein 8 g, Fat 36 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 386 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 28 g, ServingSize 1 serving
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.
BEET SALAD WITH LEMON, CILANTRO AND MINT
Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.
Provided by Chef Kate
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cut the beets into quarters or sixths.
- Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
- Taste the dressing on a beet and correct the seasonings if needed.
- Toss the beets with enough dressing to coat lightly.
- Toss the greens with the remaining dressing and arrange them on salad plates.
- Add the beets and olives and serve.
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
BEET AND POTATO SALAD
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
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.
Tips:
- To save time, use pre-cooked beets or canned beets.
- For a creamier salad, use full-fat yogurt or sour cream instead of Greek yogurt.
- If you don't have fresh herbs, use 1 teaspoon of dried dill or chives instead.
- For a spicier salad, add a pinch of cayenne pepper or red pepper flakes.
- Serve the salad immediately, or chill it for later.
Conclusion:
This beet and potato salad is a delicious and healthy side dish that is perfect for any occasion. The combination of sweet beets, creamy potatoes, and tangy dressing is sure to please everyone at your table. So next time you are looking for a new salad recipe, give this one a try. You won't be disappointed!
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