Russian beet and potato salad –Delight your taste buds with a vibrant and savory Vinaigrette Beet Potato Salad! This dish is perfect for gatherings or a light meal any time of the year. Packed with flavor and beautiful colors, it’s as pleasing to the eyes as it is to the palate. Let’s dive into this scrumptious recipe!
Vinaigrette Beet Potato Salad Recipe
If you’re looking to impress your family and friends, this Vinaigrette Beet Potato Salad is just the ticket. The earthy sweetness of the beets pairs perfectly with tender potatoes, all brought together with a tangy vinaigrette. Ready to get started? Here’s what you need:
Ingredients:
- 2 medium beets, roasted and diced
- 3 medium potatoes, cubed and boiled
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled (optional)
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- Begin by preheating your oven to 400°F (200°C). Wrap the beets in foil and roast them for about 45-60 minutes or until tender. Allow them to cool before peeling and dicing.
- While the beets are roasting, boil the cubed potatoes in salted water until fork-tender, about 10-15 minutes. Drain and let them cool.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to create the vinaigrette.
- In a large mixing bowl, combine the diced beets, boiled potatoes, red onion, and parsley. Pour the vinaigrette over the salad and gently toss to coat the ingredients.
- If you’re using feta cheese, sprinkle it over the salad and give it another gentle toss.
- Cover the salad and refrigerate for at least 30 minutes before serving to let the flavors meld together.
- Serve chilled or at room temperature and enjoy this delightful salad!
This Vinaigrette Beet Potato Salad not only looks stunning on your plate but also packs a punch with its flavorful ingredients. It’s a wonderful addition to any meal and a great way to get those healthy veggies in!