Roasted Beet and Potato Salad swaps traditional mayo-laden dressing for a zesty mustard-and-oil based one. Enjoy this reliable side dish warm, chilled, or at room temperature. Firstly, can you believe we’re approaching Memorial Weekend with SNOW on the ground? The mix of rain and snow this week certainly has left a lot to be desired in CO, however I’m just praying our garden can handle it. I thought we were in the clear in May, however Mother Nature had other plans.
Regardless, I’m planning our Memorial menu over here, which will undoubtedly include something grilled, something frozen (looking at you, frosé), and this epic potato salad.
How to Make Mayo-Less Potato Salad:
Lighter and tastier than most classic potato salads, this version features a zesty vinegar-and-oil-based dressing instead of a mayo-laden dressing. It also includes a mix of raw and roasted beets, which creates some fun textural interplay and welcome crunch. Most would refer to this as a German potato salad due to its absence of mayo and, instead, use of vinegar, onions, and herbs to bring it to life. You’ll often also find sugar as an ingredient in potato salad dressings, however the roasted beets add just enough sweetness to this one.
Additionally, this recipe calls for crushed fennel seed, which adds whole new dimension to root veggies, along with heaps of fresh dill.
Do You Have to Peel Beets Before Roasting?
Nope, which is part of the beauty of roasting beets—their peels rub off extremely easy after roasting. If the peels don’t slide right off using a paper towel, you can either use a vegetable peeler or pairing knife to gently remove them. For the shaved raw beet, you can also choose to leave the skin on for ease and convenience.
Are Golden Beets Good for You?
Beets are an excellent sources of potassium, which helps regulate the body’s fluid balance and keep blood pressure in check. Additionally, beets are a particularly rich source of nitrates, which research has shown can improve athletic performance. And, as with most vegetables, beets contain flavonoids, which are powerful antioxidants that help the body counteract free-radical formation.
What Goes with Roasted Beet and Potato Salad?
In short, just about anything you throw on the grill (for example, chicken, burgers, or portobello mushroom caps), sandwiches, or roasted fish. Another bonus is that this salad is equally delicious served warm or room temperature, therefore perfect to bring to potlucks.
If you give this recipe a try, be sure to tag #dishingouthealth so I can see your beautiful creations!
Other Healthy Potato Salad Recipes:
- 1½ lbs. Yukon gold potatoes
- 1 to 1¼ lbs. golden beets (about 5 medium beets that are close in size to the potatoes, plus 1 small beet for shaving)
- 4 Tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt
- 2 Tbsp. sherry vinegar
- 2 tsp. Dijon mustard
- ½ tsp. crushed fennel seed
- ½ tsp. freshly ground black pepper
- 1 small shallot, thinly sliced
- 2 Tbsp. chopped fresh dill, plus more for garnish
- Preheat oven to 425°F. Place potatoes and beets (all except smallest one) in a 13x9-inch baking dish. Toss with 1 Tbsp. of the oil and ½ tsp. of the salt. Fill pan with ¼-1/2 inch of water. Cover with foil and bake for 50 to 60 minutes, until fork tender. Set aside and let cool until able to handle, about 30 minutes.
- In the meantime, prepare dressing by combining remaining 3 Tbsp. oil, ½ tsp. salt, vinegar, mustard, fennel seed, and black pepper in a small bowl; whisk until smooth. Shave remaining small beet on a mandoline into thin slices. Set aside.
- Peel cooled beets and discard skins. Slice beets and potatoes into quarters, or smaller depending on size. Transfer to a large bowl or serving platter. Add shaved beet, shallots, and dressing; toss to combine. Gently fold in dill. Garnish with additional herbs, if desired. Serve at room temperature.