Best 6 Potato Salad With Beets Recipes

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Potato salad with beets is a colorful and flavorful dish that is perfect for summer potlucks and picnics. The combination of sweet beets, tangy dressing, and creamy potatoes makes for a salad that is both refreshing and satisfying. With so many variations on this classic recipe, there's sure to be a potato salad with beets that everyone will enjoy.

Let's cook with our recipes!

BEET AND POTATO SALAD



Beet and Potato Salad image

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

3/4 pound potatoes
2 large beets, roasted
1 celery rib, diced
1/2 small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
2 hard-boiled eggs, peeled and finely chopped
2 tablespoons minced chives
2 tablespoons Champagne vinegar or sherry vinegar
Salt to taste
2 teaspoons Dijon mustard
1/4 cup extra virgin olive oil
1/4 cup plain low-fat yogurt
Freshly ground pepper

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

RUSSIAN BEET AND POTATO SALAD



Russian Beet and Potato Salad image

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

2 beets
4 small potatoes
2 small carrots
3 small dill pickles, diced
¼ cup vegetable oil
2 tablespoons champagne vinegar
salt to taste
3 green onions, chopped

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



Potato and Beet Salad image

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

1/3 cup white vinegar (or use the juice from the pickled beets for more vibrant color)
1 teaspoon salt
1/2-1 teaspoon pepper
1/2 teaspoon fresh horseradish
2 tablespoons fresh parsley
1 cup mayonnaise (adding more after tossing with salad ingredients for more creaminess if desired)
5 lbs new potatoes, boiled, peeled and cubed
1 (15 ounce) jar pickled beets, drained and diced
1 red onion, diced fine
1 small green pepper, diced fine
1 stalk celery, diced fine
6 eggs, boiled and diced
1 hard-boiled egg, sliced
paprika (smoked is really good)

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.

ROASTED BEET AND SWEET POTATO SALAD



Roasted Beet and Sweet Potato Salad image

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

2 medium fresh beets
1 large sweet potato, peeled and cubed
2 tablespoons water
4 cups torn Bibb or Boston lettuce
1 cup thinly sliced fennel bulb
2 tablespoons coarsely chopped walnuts, toasted
VINAIGRETTE:
3 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon honey
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil

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

POTATO AND BEET SALAD



Potato and Beet Salad image

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

Categories     Salad     Side Dish

Time 1h15m

Number Of Ingredients 12

1 1/2 - 2 lb (680 - 900 g) potatoes ((see notes))
2 tablespoons olive oil, (divided)
4 medium beets
1 large shallot or 1/4 small onion, (minced)
1 cup green peas, ((see notes))
1 cup sweet corn, ((see notes))
1/2 cup queso fresco, (crumbled (optional))
1 cup mayonnaise, (or more to taste (I used eggless homemade mayo))
1 tablespoon apple cider vinegar
2 teaspoons yellow mustard
1 tablespoon fresh dill (and some more for garnish (optional))
Salt and pepper to taste

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

BEET & POTATO SALAD



Beet & Potato Salad image

This beet and potato salad, tossed with a combo of sour cream, vinegar and sweet pickles, is slightly sweet and tangy. To make prep go faster, you can skip roasting the beets yourself and use prepackaged cooked beets instead.

Provided by Liz Mervosh

Categories     Healthy Potato Salad Recipes

Time 40m

Number Of Ingredients 13

6 small red beets (about 20 ounces), trimmed
1 tablespoon extra-virgin olive oil
1 ½ pounds baby yellow potatoes, halved lengthwise
.666 cup mayonnaise
⅓ cup reduced-fat sour cream
2 tablespoons chopped fresh dill, plus more for garnish
1 ½ tablespoons white-wine vinegar
1 ½ teaspoons Dijon mustard
½ teaspoon salt
½ teaspoon ground pepper
2 hard-boiled eggs, chopped
½ cup chopped bread-and-butter pickle chips
⅓ cup finely chopped red onion, rinsed and patted dry

Steps:

  • Preheat oven to 400°F. Place beets on a sheet of foil; drizzle with oil, and wrap up. Place the wrapped beets on a rimmed baking sheet. Roast until fork-tender, 1 hour to 1 hour, 10 minutes. Carefully unwrap and let stand until cool enough to handle, about 10 minutes. Peel and set aside.
  • Meanwhile, place potatoes in a large saucepan and add cold water to cover by 2 inches. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, until the potatoes are just fork-tender, about 12 minutes. Drain and spread on a large plate or large baking sheet; let stand until cool, at least 10 minutes.
  • Using paper towels, gently rub the cooled beets to remove skin. Cut the beets into thin wedges. Combine mayonnaise, sour cream, dill, vinegar, mustard, salt and pepper in a large bowl. Add the beets, potatoes, eggs, pickles and onion; stir gently to combine. Garnish with additional dill, if desired.

Nutrition Facts : Calories 217 calories, Carbohydrate 19 g, Cholesterol 47 mg, Fat 14 g, Fiber 4 g, Protein 4 g, SaturatedFat 3 g, Sodium 329 mg, Sugar 7 g

Tips:

  • For a vibrant and flavorful salad, use fresh, tender beets. Choose beets that are small to medium in size, as they will have a sweeter and more tender flavor.
  • To easily peel the beets, roast them whole in a 400°F oven for about an hour, or until tender. Once roasted, the skins will slip right off.
  • If you're short on time, you can use canned beets instead of fresh beets. Just be sure to rinse them well before using.
  • For a creamy potato salad, use a mayonnaise-based dressing. For a lighter dressing, use a vinaigrette or yogurt-based dressing.
  • Add your favorite mix-ins to the potato salad, such as hard-boiled eggs, bacon, celery, or pickles.
  • Serve the potato salad chilled for the best flavor.

Conclusion:

Potato salad with beets is a delicious and versatile side dish that is perfect for any occasion. With its vibrant colors and sweet and tangy flavor, this salad is sure to be a hit with everyone at your table. So next time you're looking for a new potato salad recipe, be sure to give this one a try. You won't be disappointed!

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