Beet and Potato Salad with vinaigrette
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Beet and Potato Salad with Vinaigrette

Are you looking for a delectable side dish to go with your meal this week? This beet and potato salad side dish is the way to go. It is simple, hearty, and oh-so-delicious.

It’s a delicious weekday salad and a holiday side dish that’s easy to make. It’s also vegan and keto-friendly, so it’s very healthy. The beets are sweet and crunchy, and they complement the potatoes nicely. It’s an easy-to-make recipe that will probably become a regular staple at your house.

This recipe is an incredible way to get more potatoes and beets into your diet. You will not miss the mayonnaise with this recipe, as the lemon juice and mustard add a lot of flavor and make for a healthier take on potato salad.

This recipe calls for either red or golden beets because either one makes for a beautiful presentation, but you can use both colors if you prefer.

Beet and Potato Salad with vinaigrette
Beet and Potato Salad

A little bit about the health benefits of beets and potatoes

Forget the bacon-wrapped potatoes; this option tastes better for your health. Beets and potatoes can be prepared as a side dish that tastes just as delicious as it is nutritious. In addition, beets and potatoes both have incredible health benefits. You will not want to miss out on this meal.

There are several types of beets. For this recipe, I chose the Golden type beets as they happened to be available this time of year. Many varieties of beets can be found at most grocery stores during the fall months. Beets are high in fiber, vitamins A and C, potassium, iron, calcium, magnesium and antioxidants. Beets also contain betaine, which helps detoxify our bodies and reduce inflammation.

Potatoes are high in vitamin B6 and potassium; they’re also a good source of fiber and vitamin C. Potatoes contain more potassium than bananas!

This recipe also has an optional ingredient, chickpeas. The chickpeas make this beet and potato salad a great vegetarian meal, but they can be left out if you prefer. You could also use white beans or kidney beans instead of chickpeas. This is not only a quick and easy recipe, but it’s also very inexpensive!

The ingredients you will need for the Beet and Potato Salad with Vinaigrette.

  •  Large red or golden beets, cooked (boiled or roasted): I usually roast my beets because I love their natural sweetness and crunchiness. Please do not opt for canned beets, as the taste is different. Check out the recipe for roasted beets.
  • Potatoes, medium size: I prefer russet potatoes, but you can choose yellow or white potatoes. Red potatoes are also a good option but do not add a lot of creaminess to the dish.
  • Chickpeas (canned chickpeas): This item is optional. It gives both the beets and potatoes more texture. You can use white beans, kidney beans, or black beans. Make sure you get the can of beans or peas – not a great option, but it will make this dish much quicker to prepare.
  • Red onion: this adds more flavor to the salad than white onion. You can also choose to add shallots.
  • Extra virgin olive oil: a very good option for salads in general.
  • Balsamic vinegar: choose either red or white balsamic. The red has a stronger flavor, but the white is still good with this salad.
  • Mustard: choose honey mustard, yellow mustard, or Dijon mustard. The taste will be different for all options. Choose your preference. I prefer Dijon for vinaigrette.
  • Fresh Parsley adds freshness and is great for color.
  • Salt and Pepper, to taste

To make Beet and Potato Salad with Vinaigrette.

The cooked beets, potatoes, and chickpeas are tossed with red onions, parsley, and vinaigrette dressing.

This beets and potato salad recipe is an excellent addition to any holiday meal but can also be enjoyed at a backyard barbecue. The recipe takes little time to prepare and can be made days in advance if necessary.

Beet and Potato Salad with vinaigrette
Beet and Potato Salad

Notes and Tips Beet and Potato Salad with Vinaigrette.

  • This recipe would work well with other winter root vegetables like parsnips, turnips, celery roots, and sweet potatoes.
  • You can get creative with this recipe and add other vegetables, such as cucumbers, bell peppers, radishes, or carrots—white beans or kidney beans instead of chickpeas.
  • Tangy feta cheese makes this dish an ideal side dish for any summer get-together or barbecue.
  • This beets and potato salad recipe is an excellent addition to any holiday meal but can also be enjoyed at a backyard barbecue.
  • The recipe takes little time to prepare and can be made days in advance if necessary.

If you’re looking for a hearty, healthy salad recipe that is also easy to make, beets and potato salad are perfect. And seriously, what’s better than the taste of beets and potato salad? Not much. This side dish is so easy you’ll make it for every summer holiday gathering from now until the end. Everyone will love it. Or maybe that’s just us. Keep this recipe in your pocket when the potato salad craving hits.

Beet and Potato Salad with vinaigrette

Beet and Potato Salad with Vinaigrette

Beet and potato salad with vinaigrette, an easy weeknight recipe, a holiday side dish, and a healthy side dish to enjoy year-round
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Prep Time 10 mins
Cook Time 20 mins
Course Side Dish
Servings 4
Calories 160 kcal

Ingredients
  

  • 2 large beets cooked (boiled or roasted)
  • 4 potatoes medium size
  • ½ cup chickpeas canned chickpeas
  • 1 small red onion
  • 3 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp mustard
  • 2 tbsp parsley, chopped
  • Salt and Pepper to taste

Instructions
 

To prepare the potatoes and beets

  • To boil or roast the beets. To roast the beets, see the notes below. When cooked, let the beets cool and cut them into cubes—place in a bowl.
  • Boil the potatoes for about 15 minutes. Let them cool, and cut them into cubes.
  • Drain the chickpeas, rinse, and drain, place in the bowl.
  • Cut the onion into small pieces and place in the bowl.

To prepare the vinaigrette

  • Mix the oil, balsamic vinegar, mustard, salt, and pepper in a small bowl.

To make the salad

  • Pour the mixture into the bowl of ingredients.
  • Mix well and serve immediately or place in the refrigerator to serve later

Notes

  • This recipe would work well with other winter root vegetables like parsnips, turnips, celery roots, and sweet potatoes.
  • You can get creative with this recipe and add other vegetables, such as cucumbers, bell peppers, radishes, or carrots—white beans or kidney beans instead of chickpeas.
  • Tangy feta cheese makes this dish an ideal side dish for any summer get-together or barbecue.
  • This beets and potato salad recipe is an excellent addition to any holiday meal but can also be enjoyed at a backyard barbecue.
  • The recipe takes little time to prepare and can be made days in advance if necessary.

Nutrition

Calories: 160kcalCarbohydrates: 13gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 50mgPotassium: 242mgFiber: 3gSugar: 6gVitamin A: 63IUVitamin C: 5mgCalcium: 26mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword beets salad, easy salad recipe, easy vegetables dish, potato salad
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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