Best 6 Potato And Pickled Beet Salad Recipes

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**Potato and Pickled Beet Salad, a Refreshing Symphony of Flavors:**

Embark on a culinary journey with our delectable potato and pickled beet salad. This vibrant dish captivates the senses with its harmonious blend of flavors and textures. Perfectly cooked potatoes, tender and slightly firm, serve as the foundation for this vibrant salad. Pickled beets, with their tangy and earthy notes, add a delightful contrast to the potatoes' mild flavor. The addition of fresh herbs, such as dill and chives, infuses the salad with a burst of aromatic freshness. Crisp red onion brings a subtle sharpness, while crumbled feta cheese lends a creamy richness and a touch of salty tang. Dressed in a light and tangy vinaigrette, this salad becomes a symphony of flavors, offering a refreshing and satisfying experience in every bite. Discover the detailed recipe along with variations such as a vegan version, a warm potato and beet salad, and a delightful beet and goat cheese salad, all designed to tantalize your taste buds and elevate your culinary repertoire.

Here are our top 6 tried and tested recipes!

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 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

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

PICKLED BEET SALAD



Pickled Beet Salad image

Provided by Food Network Kitchen

Time 50m

Yield 6 to 8

Number Of Ingredients 6

2 pounds medium fresh beets, about 2 bunches with tops
1 medium red, halved and sliced
1/3 cup sugar
1 cup white wine, tarragon, or cider vinegar
1/3 cup water
2 teaspoons kosher salt

Steps:

  • Cut off the leaves from the beets leaving 1 inch of stem attached. Do not trim the taproot. Scrub the beets to remove any dirt. Put them in a large saucepan and cover with cold water by about 2 inches. Bring to a boil, lower the heat, cover, and simmer until fork tender, about 25 to 30 minutes. Drain.
  • When cool enough to handle, trim, and peel the beets. Slice into rounds and toss in a medium bowl with the onion.
  • In a small saucepan bring the sugar, vinegar, water, and salt to a boil. Stir to dissolve the sugar and salt and immediately pour over the beets and onion. Refrigerate overnight before serving.

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.

Tips:

  • Choose the right potatoes: Waxy potatoes, such as Yukon Gold or Red Bliss, hold their shape better than starchy potatoes, making them ideal for this salad.
  • Boil the potatoes until tender but not mushy: You want the potatoes to be cooked through but still have a little bit of bite to them.
  • Use a good quality vinegar: The vinegar is key to the flavor of this salad, so use a good quality one. I like to use apple cider vinegar or white wine vinegar.
  • Don't overcook the beets: Beets can easily become overcooked, so be careful not to boil them for too long. They should be tender but still have a little bit of crunch to them.
  • Let the salad chill before serving: This allows the flavors to meld and the salad to become more flavorful.

Conclusion:

This potato and pickled beet salad is a delicious and refreshing side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new and exciting salad recipe, give this one a try!

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