Creamy Potato Beet Salad (Printer-Friendly)
Tender potatoes and roasted beets tossed in a tangy vinaigrette with creamy feta and fresh greens.
# What You’ll Need:
→ Vegetables
01 -
3 cups diced Yukon Gold or red potatoes (about 1 pound)
02 -
2 medium roasted beets, peeled and diced (about 1 cup)
→ Dressing
03 -
3 tablespoons extra virgin olive oil
04 -
1 tablespoon aged balsamic vinegar
05 -
1 teaspoon Dijon mustard
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Greens and Garnish
08 -
2 cups fresh arugula or spinach (optional)
09 -
1/3 cup crumbled feta cheese (optional)
# Steps to Make This:
01 -
Place the diced potatoes in a large pot with cold, salted water. Bring to a gentle boil and cook until fork-tender, approximately 15 to 20 minutes. Drain and let cool completely to prevent breaking.
02 -
Wrap each beet tightly in foil and roast in a 400°F oven for about 40 minutes until easily pierced with a knife. Allow to cool, then rub skins off under running water and dice into small cubes.
03 -
In a mixing bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and freshly ground black pepper until the dressing is thick and glossy.
04 -
Add the cooled potatoes and diced beets to the vinaigrette. Gently fold with a spatula to evenly coat without mashing the potatoes or turning the salad pink.
05 -
Arrange a bed of arugula or spinach on serving plates if using. Spoon the salad over the greens and sprinkle with crumbled feta cheese. Serve chilled or at room temperature.
# Additional Notes:
01 -
Allow potatoes and beets to cool fully before tossing to maintain color and texture.
02 -
Roasting beets ahead of time can save preparation time.
03 -
Adjust seasoning gradually and omit feta for a plant-based version.