Roasted Beet Potato Salad

There’s something magical about a vibrant salad that can brighten up any meal. The Roasted Beet Potato Salad is one of those dishes that not only looks stunning on the plate but also delivers a punch of flavor with every bite. I remember the first time I made this salad; it was a crisp autumn afternoon, and I had just returned from the farmer’s market, my bags filled with fresh, earthy beets and golden potatoes. The colors alone sparked joy, and I couldn’t wait to combine them into something special.

As I roasted the beets and potatoes in the oven, the kitchen filled with a sweet, toasty aroma that had my family gathering around, eager for a taste. Tossing the roasted veggies with crunchy lettuce, creamy white beans, and a zesty dressing transformed simple ingredients into a delightful experience. Every forkful was a reminder of the beauty of seasonal produce and the joy of preparing meals at home. Whether you’re hosting a fall gathering or simply craving something fresh, this salad is sure to impress.

Ingredients Overview for Roasted Beet Potato Salad

When it comes to the ingredients of the Roasted Beet Potato Salad, each component plays a crucial role in creating a harmonious balance of flavors and textures. The earthy sweetness of the beets complements the creamy potatoes, while the crisp lettuce adds a refreshing crunch. Together with white beans for protein and a zesty dressing, these ingredients come together to create a delightful dish that’s as nutritious as it is delicious.

• 2 medium-large beets, peeled & cubed – Rich in vitamins and minerals, beets provide an earthy sweetness that enhances the salad’s flavor.
• 2 medium Yukon gold potatoes, cubed – These creamy potatoes add a hearty element, making the salad more filling and satisfying.
• 1 tbsp grapeseed oil – A neutral oil perfect for roasting, helping to bring out the natural sweetness of the vegetables.
• 1 tsp oregano – This herb adds a fragrant touch, enhancing the overall taste of the dish.
• 1 tsp sea salt – Essential for seasoning and elevating all the flavors in the salad.
• ½ teaspoon black pepper – A dash of spice to create depth in the flavor profile.
• 2-3 small heads of lettuce (I used romaine, frisee, and bibb), chopped – This adds a crispy texture and a fresh element to the salad.
• 2 cups cooked white beans (or 1 14-oz can, drained & rinsed) – These beans provide a protein boost, making the salad more wholesome.
• ¼ cup toasted pepitas – These pumpkin seeds add a delightful crunch and a nutty flavor that complements the vegetables.
• 2 lemons – Freshly squeezed lemon juice brightens the dressing, enhancing the flavors of the ingredients.
• 1 tablespoon Dijon mustard – This adds a tangy kick to the dressing, balancing the sweetness of the beets.
• 2 teaspoons maple syrup – A touch of natural sweetness to round off the dressing.
• 1 teaspoon minced garlic – For a hint of savory richness that elevates the dish.
• ½ teaspoon sea salt – Additional seasoning for the dressing.
• ¼ cup Extra Virgin Olive Oil – This oil serves as the base for the dressing, providing richness and flavor.

Instructions for Roasted Beet Potato Salad

Making the Roasted Beet Potato Salad is a breeze, and the best part is watching those vibrant vegetables transform in the oven. Follow these steps, and you’ll have a colorful dish ready in no time.

1. Preheat your oven to 375° and line a baking sheet with a silicone baking mat or parchment paper. This ensures an easy cleanup and prevents the vegetables from sticking.
2. Toss the cubed potatoes and beets together with the grapeseed oil in a bowl. Make sure each piece is evenly coated. Spread them out in a single layer on the baking sheet for even roasting.
3. Sprinkle oregano, sea salt, and black pepper generously over the vegetables. These seasonings will infuse the veggies with flavor as they roast.
4. Roast the vegetables in the oven for about 35 minutes. You’ll know they’re done when they’re tender and caramelized, with a lovely golden hue.
5. While the vegetables are roasting, prepare a large mixing bowl and add your chopped lettuce. This will be the base of your salad.
6. After the vegetables are roasted, let them cool slightly before adding them to the bowl with the lettuce. This way, they won’t wilt the greens.
7. Add the roasted vegetables and white beans to the mixing bowl. The beans will not only add protein but also a lovely creaminess to the salad.
8. In a separate small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, minced garlic, and remaining sea salt to create a dressing.
9. Drizzle about half of the dressing over the salad and toss gently. It’s important to coat everything evenly with the dressing but be careful not to break up the delicate ingredients.
10. Season the salad with more dressing if needed and additional sea salt to taste. Remember that the flavors will meld together, so adjust accordingly.
11. Finally, garnish the salad with toasted pepitas right before serving. Their crunch will add a delightful finish to the dish.
12. To serve the dressing, combine all ingredients in a bowl and stir to combine. Alternatively, place all the dressing ingredients into a jar with a lid and shake until creamy.

Recipe Notes about Roasted Beet Potato Salad

Here are some useful tips to make your experience with the Roasted Beet Potato Salad even better.

• Storage: Store any leftover salad in an airtight container in the refrigerator. It can last for about three days.
• Freezing: It’s best not to freeze this salad as the texture of the lettuce and roasted vegetables will change upon thawing.
• Pairing: This salad pairs beautifully with grilled chicken or fish, making it a great side dish for any protein.
• Vegan Option: The salad is naturally vegan, making it a perfect choice for plant-based eaters.
• Serving Size: The recipe makes about two servings, but you can easily double or triple the ingredients for a larger gathering.

Serving Suggestions

The Roasted Beet Potato Salad is incredibly versatile and can be served in various delightful ways. Here are some suggestions to consider:

• As a Main Dish: For a light lunch, serve it as a standalone meal. This salad has healthy carbs and protein to keep you satisfied.
• Side for Grilled Meats: It’s a fantastic side dish for grilled chicken or steak, providing a refreshing contrast to smoky flavors.
• Potluck Favorite: Bring this salad to your next gathering. It’s sure to be a hit and is easy to transport.
• Storage Tip: If you’re preparing it ahead of time, keep the dressing separate until just before serving to maintain freshness.
• Seasonal Delight: This salad shines in the fall, thanks to its vibrant colors and flavors reflecting the season’s bounty. It’s perfect for Thanksgiving or harvest gatherings.
• Garnishing Ideas: Consider adding fresh herbs like parsley or cilantro for a burst of freshness just before serving.

FAQ

Conclusion

The Roasted Beet Potato Salad is a vibrant dish that perfectly combines earthy flavors and fresh ingredients, making it a standout on any table. It’s not just a side dish; it’s a celebration of seasonal produce that everyone will love. I encourage you to give this recipe a try, whether for a gathering or a cozy dinner at home. You won’t be disappointed!

Roasted Beet Potato Salad

Indulge in the vibrant flavors of the Roasted Beet Potato Salad, a perfect blend of sweet roasted beets and creamy Yukon gold potatoes. This colorful dish is not only delicious but also packed with nutrients, making it an ideal choice for a healthy weeknight dinner. With its delightful crunch from fresh greens and a zesty dressing, this salad is a must-try!

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 2 servings

Course: Salads

Cuisine: American

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium-large Beets peeled & cubed
• 2 medium Yukon gold potatoes cubed
• 1 tbsp Grapeseed oil
• 1 tsp Oregano
• 1 tsp Sea salt
• ½ teaspoon Black pepper
• 2-3 small heads Lettuce I used romaine, frisee, and bibb, chopped
• 2 cups Cooked white beans or 1 14-oz can, drained & rinsed
• ¼ cup Toasted pepitas
• 2 lemons Lemons
• 1 tablespoon Dijon mustard
• 2 teaspoons Maple syrup
• 1 teaspoon Minced garlic
• ½ teaspoon Sea salt
• ¼ cup Extra Virgin Olive Oil

Equipment

• Oven
• Baking Sheet
• Peeler
• Wooden Spoon
• Chef's Knife
• Mixing Bowl

Method

 

1. Preheat your oven to 375° and line a baking sheet with a silicone baking mat or parchment paper. This ensures an easy cleanup and prevents the vegetables from sticking.
2. Toss the cubed potatoes and beets together with the grapeseed oil in a bowl. Make sure each piece is evenly coated. Spread them out in a single layer on the baking sheet for even roasting.
3. Sprinkle oregano, sea salt, and black pepper generously over the vegetables. These seasonings will infuse the veggies with flavor as they roast.
4. Roast the vegetables in the oven for about 35 minutes. You’ll know they're done when they're tender and caramelized, with a lovely golden hue.
5. While the vegetables are roasting, prepare a large mixing bowl and add your chopped lettuce. This will be the base of your salad.
6. After the vegetables are roasted, let them cool slightly before adding them to the bowl with the lettuce. This way, they won’t wilt the greens.
7. Add the roasted vegetables and white beans to the mixing bowl. The beans will not only add protein but also a lovely creaminess to the salad.
8. In a separate small bowl, whisk together the lemon juice, Dijon mustard, maple syrup, minced garlic, and remaining sea salt to create a dressing.
9. Drizzle about half of the dressing over the salad and toss gently. It’s important to coat everything evenly with the dressing but be careful not to break up the delicate ingredients.
10. Season the salad with more dressing if needed and additional sea salt to taste. Remember that the flavors will meld together, so adjust accordingly.
11. Finally, garnish the salad with toasted pepitas right before serving. Their crunch will add a delightful finish to the dish.

Notes

Store any leftover salad in an airtight container in the refrigerator. It can last for about three days.

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Meet Juliet Sterling

Creating rich, complex flavors is my obsession, though I am just as passionate about capturing them through the lens. I develop recipes that taste like they simmered all day but are actually achievable for any home cook. I cooked and styled this dish to ensure the flavors are balanced and the presentation inspires you.