Potato and Beet Salad
A colorful and tasty delight, this Potato and Beet Salad combines tender potatoes and roasted beets dressed in a flavorful vinaigrette, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Boiling and mixing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds potatoes, diced
- 2 medium beets, roasted and diced
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- Fresh arugula or spinach for serving (optional)
- Feta cheese for garnish (optional)
Instructions
- Boil the diced potatoes in salted water until tender, about 15-20 minutes. Drain and let cool.
- In a large mixing bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
- Add the cooled potatoes and diced roasted beets to the bowl. Gently toss to combine.
- Serve on a bed of fresh arugula or spinach if desired, and garnish with crumbled feta cheese.
- Enjoy chilled or at room temperature.
Notes
- For a vegan option, omit the feta cheese.
- Adjust the seasoning according to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg
Find it online: https://www.spiritsdrink.com/potato-and-beet-salad-recipe/