Beet And Potato Salad With Blue Cheese Dressing And Dill Recipes
BEET AND POTATO SALAD WITH BLUE CHEESE DRESSING AND DILL
Provided by Damaris Phillips
Categories side-dish
Time 5h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.
- Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
- Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese.
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- Put the beets in a medium saucepan and cover with cold water by 2 inches. Add a teaspoon of salt and bring to a boil. Cook until the beets are just tender, adding more water if necessary. Drain the beets and chill until cold. Note: if you want to cool your beets more quickly, rinse them in cold water first, or even submerge them in an ice bath.
- Blend together the mayonnaise, sour cream, onion powder and celery seed until smooth. Add salt and pepper to taste. When the beets are cold, toss them in the dressing, making sure to get them evenly coated. The white dressing will turn a lovely shade of pink.
- When ready to serve, toss the salad with the dill and green onions. Top with more pepper, if you like.
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