RUSSIAN BEET AND POTATO SALAD
A Russian potato salad with the difference of adding beets and carrots! Use balsamic vinegar instead of champagne vinegar for a different version.
Provided by Anonymous
Categories Salad Vegetable Salad Recipes
Time 1h50m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of water to a boil, and cook beets until tender, about 30 minutes. Bring a separate pot of water to a boil and cook potatoes and carrots until tender, about 20 minutes. Drain vegetables, cool, and remove skins. Dice and place in a large bowl.
- Place the diced pickles in the bowl with beets, potatoes, and carrots. Drizzle the olive oil and vinegar over the mixture and toss to coat. Season with salt. Sprinkle with green onions. Chill completely before serving.
Nutrition Facts : Calories 144.8 calories, Carbohydrate 19.6 g, Fat 7 g, Fiber 2.6 g, Protein 2 g, SaturatedFat 1.1 g, Sodium 384 mg, Sugar 2.9 g
POTATO AND BEET SALAD
This Potato and Beet Salad is super-rich, hearty, and full of flavor! It's the perfect spin on traditional potato salad. The distinct and satisfying flavors of the potatoes and beet blend perfectly in this salad.
Provided by Oriana Romero
Time 1h15m
Number Of Ingredients 12
Steps:
- Place the potatoes in a large pot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over medium heat and bring to a boil. Cook until just tender, about 15 - 20 minutes. Drain. When warm, remove the loose peels and chop the potatoes into 1/2-inch chunks. Drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- Cook the beets over medium heat for 45- 60 minutes, or until fork-tender in a separate pot. The cooking time will depend on the size of the beets. Drain and let them cool slightly. Peel and cut into 1/2-inch cubes. When still warm, drizzle 1 tablespoon of olive oil and toss to cover. Set aside.
- In a small bowl or measuring cup, whisk together the mayonnaise, vinegar, mustard, dill, salt, and pepper. Taste and adjust salt, if necessary.
- Mix cooked potatoes, beets, shallot, green peas, and corn in a large bowl. Gently mix in the dressing until it coats the potatoes well.
- Cover the potato salad and refrigerate for at least 2 hours. If you have time to make it ahead, it tastes even better the next day!
- Just before serving, garnish with more fresh dill and crumbled queso fresco, if desire.
Nutrition Facts : Calories 514 kcal, Carbohydrate 42 g, Protein 8 g, Fat 36 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 23 mg, Sodium 386 mg, Fiber 7 g, Sugar 9 g, UnsaturatedFat 28 g, ServingSize 1 serving
POTATO AND BEET SALAD
Every Easter my Mom would make this potato salad. This is not exactly hers but my version. Don't wait for Easter make it for your next picnic! Do use new potatoes if you like them firm but I myself like my potatoes soft so I find myself using russets, and if you don't want a precise cut salad with firm potatoes use russet. I find myself rough cutting the russets potatoes because they do fall apart and add to the creaminess of the dressing. FYI-You can toss the cubed, cooked, still warm, potatoes with the vinegar or beet juice and let set till cool even up to over night. Then add remaining ingredients.
Provided by Rita1652
Categories Onions
Time 45m
Yield 20 serving(s)
Number Of Ingredients 14
Steps:
- Mix all salad dressing ingredients in a large bowl.
- Toss remaining ingredients into the large bowl with dressing, toss to coat.
- Chill for at least 1 hour overnight is best.
- Top with sliced egg and sprinkle paprika.
BEET AND POTATO SALAD
This is a better version of a ubiquitous salad found in takeout shops all over France. Salade Russe, as it is called, is a mayonnaise-dressed mixture of potatoes, diced carrots, peas and other vegetables, but usually not beets. Yogurt vinaigrette stands in for mayonnaise here.
Provided by Martha Rose Shulman
Categories salads and dressings, side dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 169, UnsaturatedFat 8 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 321 milligrams, Sugar 4 grams, TransFat 0 grams
BEET AND POTATO SALAD
Provided by Alain Cohen
Categories Salad Potato Vegetable Side Vegetarian Quick & Easy Beet Chill Healthy Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Cook potatoes and beets in separate medium pots of boiling salted water until tender, about 30 minutes for potatoes and 35 minutes for beets. Drain; cool slightly. Peel vegetables and thinly slice into rounds. Whisk vinegar, oil and coriander in medium bowl. Season generously with salt and pepper. Add vegetables; toss gently to coat. (Can be made 2 hours ahead. Let stand at room temperature.)
BEET, POTATO, AND WALNUT SALAD
Tender oven-roasted beets and potatoes tossed with toasted walnuts make an ideal picnic side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in top and middle. Place beets on a large piece of foil on a baking sheet. Fold foil around beets and crimp ends to form a packet. Cook beets on sheet on middle rack, 30 minutes.
- On a rimmed baking sheet, toss potatoes with oil and season with salt and pepper. Arrange potatoes, cut side down, on sheet. After beets have cooked 30 minutes, place potatoes on top rack. Cook 15 minutes. Flip potatoes and sprinkle with walnuts (if using). Cook until walnuts are toasted, potatoes are golden, and beets are tender when pierced with a knife, 5 to 10 minutes.
- Remove beets from foil and let cool. Transfer potatoes and walnuts to a large bowl. Rub beets with a paper towel to remove skin and cut each into 4 to 6 wedges, depending on size. Toss beets with potatoes, walnuts, and chives and season to taste with vinegar.
Nutrition Facts : Calories 227 g, Fat 11 g, Fiber 5 g, Protein 5 g
CAN'T-BE-BEET ROASTED POTATO SALAD
"You'll love the combination of beets and balsamic dressing in this lovely addition to your holiday meal!" -Jennifer Fisher of Austin, Texas
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 9 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 135 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 244mg sodium, Carbohydrate 24g carbohydrate (10g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED BEET AND SWEET POTATO SALAD
After making this lovely salad, you won't want to relegate nutritious beets and sweet potatoes to the side of the plate. The contrast of tender and crunchy vegetables is fantastic. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 4 servings.
Number Of Ingredients 15
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.
Nutrition Facts : Calories 270 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 309mg sodium, Carbohydrate 37g carbohydrate (23g sugars, Fiber 6g fiber), Protein 5g protein. Diabetic Exchanges
ROASTED POTATO AND BEET SALAD WITH RED WINE VINAIGRETTE
An alteration of a recipe from Joy of Cooking. This is an incredibly flavorful warm or room temperature side dish. Not exactly a salad. It is versatile and I find that it compliments roasts as well as makes nice addition to summer salad buffet.
Provided by KWB5015
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 325.9, Fat 25.8, SaturatedFat 3.6, Sodium 462.2, Carbohydrate 22.4, Fiber 3.8, Sugar 6.7, Protein 3.1
BEET AND POTATO SALAD
Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 7
Steps:
- Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.
- Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.
- Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.
- Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.
ROASTED SWEET POTATO AND BEET NOODLE SALAD WITH GOAT CHEESE MEDALLIONS AND PISTACHIO VINAIGRETTE
The warm goat cheese medallions take this salad to a whole new level. I like to serve this as a main dish salad with a nice crusty baguette on the side.
Provided by Kim's Cooking Now
Categories Salad Vegetable Salad Recipes
Time 1h20m
Yield 2
Number Of Ingredients 18
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.
Nutrition Facts : Calories 731.3 calories, Carbohydrate 52.8 g, Cholesterol 115.4 mg, Fat 51.1 g, Fiber 8.6 g, Protein 17.9 g, SaturatedFat 12.2 g, Sodium 540.6 mg, Sugar 14.5 g
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