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Roasted Beet and Potato Salad

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.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
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.