Roasted Beet and Potato Salad
Roasted Beet and Potato Salad swaps classic mayo-laden dressing for a zesty mustard-and-olive oil based one. Enjoy warm, chilled, or at room temperature.
Prep Time15 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 15 minutes mins
Course: Side Dish
Cuisine: American
Servings: 6
- 1 1/2 lbs. Yukon gold potatoes
- 1 to 1 1/4 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 1/4 tsp. kosher salt
- 2 Tbsp. sherry vinegar
- 2 tsp. Dijon mustard
- 1/2 tsp. crushed fennel seed
- 1/2 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 1/2 tsp. of the salt. Fill pan with 1/4-1/2 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, 3/4 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.