Cant Be Beet Roasted Potato Salad Recipes

ROASTED BEET POTATO SALAD

Steps:

• Preheat oven to 425F. Line a baking sheet with parchment paper.
• Add beets, onions, 1 tbsp. olive oil, salt, pepper, and 1 tbsp. vinegar to baking sheet and toss until well combined. Add more oil if necessary.
• Prepare potatoes by removing plastic cover and seasoning package. Add 2 tbsp. olive oil and half the seasoning package. Toss until well combined.
• Place both trays into the oven and cook for 30 minutes, tossing halfway through. Potatoes may need an additional 10 minutes.
• Adding remaining seasoning if desired (I did!) If potatoes are large, halve or quarter them.
• Combine mayo, sour cream, mustard, 1 tbsp. vinegar, eggs, pickles, and celery. Mix well.
• Add potatoes and beets to a large mixing bowl. Add sauce and toss really well.
• Serve warm, OR, cover and chill in refrigerator until ready to serve. Make sure to mix well again before serving as the beets color will bleed into the sauce. Taste-test before serving to see if salt and pepper is required.

CAN'T-BE-BEET ROASTED POTATO SALAD

Steps:

• Place potatoes and onions in two 15x10x1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat. , Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender., For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup. , Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.

ROASTED BEET SOUP WITH POTATO AND DILL SALAD

Steps:

• Preheat oven to 400°F. Wrap beets and potatoes separately in foil; seal tightly. Roast on oven rack until tender when pierced with skewer, about 45 minutes for potatoes and 1 1/2 hours for beets. Unwrap and cool completely.
• Peel beets; cut into 1-inch pieces and place in blender. Add milk, 2 tablespoons onion, 2 tablespoons chopped dill and vinegar; blend until smooth. Season to taste with salt and pepper. Refrigerate soup until cold, about 1 hour.
• Peel potatoes and cut into 1/4-inch dice. Place in medium bowl. Add remaining 2 tablespoons each of onion and chopped dill. Fold in yogurt. (Can be prepared 1 day ahead. Cover beet soup and potato salad separately and refrigerate.) Ladle beet soup into 4 bowls. Top with potato salad; garnish with dill sprigs.

ROASTED BEET AND SWEET POTATO SALAD

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.

ROASTED POTATO AND BEET SALAD WITH RED WINE VINAIGRETTE

Steps:

• Heat oven to 400 degrees F.
• Toss diced potatoes with 3 tablespoons of olive oil and garlic. Salt generously and sprinkle with rosemary.
• Arrange in a single layer on a rimmed cookie sheet and roast about 15-20 minutes.
• Meanwhile, toss diced beets with remaining 3 tablespoons olive oil and onion, salt generously.
• Arrange in a single layer on a rimmed cookie sheet and put in oven with potatoes until potatoes begin to brown.
• While potatoes and beets are finishing in the oven, mix together vinaigrette: vinegar, mustard, 1/3 cup olive oil, salt and pepper.
• Remove potatoes and beets from pan and add 'pan drippings' to vinaigrette.
• Drizzle warm potatoes and beets with vinaigrette and either arrange veggies side-by-side on a platter (to minimize the color bleed) or for a more casual meal, gently toss them together in the same serving dish.

ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE

Steps:

• Place bread crumbs and flour onto 2 separate plates. Place beaten egg in a small bowl. Divide goat cheese in 1/2 and roll into two balls. Flatten the balls to 1/2-inch thickness.
• Coat both cheese medallions with flour; dip into beaten egg. Coat evenly with bread crumbs. Spoon chopped pistachios on top of each, gently pressing into cheese. Place in a baking dish, cover, and refrigerate at least 30 minutes.
• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut beet and sweet potato into spirals using a spiralizer. Remove stem, seeds, and ribs from peppers; cut into rings. Spread out vegetables on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Remove cheese medallions from the refrigerator and make space for them on the baking sheet.
• Bake in the preheated oven until vegetables have softened and cheese medallions have slightly browned, about 10 minutes. Let cool for 5 minutes on the baking sheet.
• While cheese and vegetables are cooling, combine 1/4 cup olive oil, shallot, shelled pistachios, flat-leaf parsley, vinegar, honey, and Dijon mustard in a food processor. Puree on high until the mixture is completely liquefied, 1 to 2 minutes. Season vinaigrette with salt and pepper to taste.
• Divide spinach between 2 plates. Top with beet and sweet potato spirals, sweet pepper rings, and a cheese medallion. Drizzle vinaigrette on top and serve immediately.

BEET AND POTATO SALAD

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.

ROASTED BEETS AND NECTARINE SALAD

Steps:

• Heat oven to 425°F. Remove greens from beets, leaving about 1/2 inch of stem. Do not trim or cut root. Wash beets well. Tightly wrap beets in double layer of foil, and roast on cookie sheet 1 to 1 1/4 hours or until tender. When beets are cool enough to handle, peel them, discarding stems and root ends, then cut into 1/2-inch-wide wedges.
• In small bowl, mix dressing ingredients with wire whisk.
• In large bowl, toss half the dressing with mixed greens. Divide evenly among 4 salad plates. Arrange beets, nectarines, cheese and walnuts over each salad. Drizzle remaining dressing over each salad. Serve immediately.