Recipe courtesy of Widza Gustin
Recipe courtesy of Widza Gustin
Watch how to make this recipe.
Roasted Beet Potato Salad
Getting reviews...
- Level: Easy
- Total: 2 hr 10 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 647
- Total Fat
- 51 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1153 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 7 grams
- Sugar
- 14 grams
- Protein
- 7 grams
This is a nontraditional take on the Haitian potato-and-beet favorite Salad Russe (Russian salad). With a familiar base of mayonnaise, vinegar and cayenne pepper, this version packs a flavorful punch and spiciness with additional ingredients like fresh grated garlic and onions. And while traditionally the salad is made from vegetables boiled on the stovetop, the stars of this recipe are roasted to concentrate their flavor. It’s a super-fun dish, gorgeous and a crowd-pleaser at special events or cookouts.
- Level: Easy
- Total: 2 hr 10 min
- Active: 45 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 647
- Total Fat
- 51 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1153 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 7 grams
- Sugar
- 14 grams
- Protein
- 7 grams
Ingredients
Directions
- Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven.
- Wrap each beet tightly in aluminum foil and place them on a small sheet pan lined with a rack. Bake until tender, about 1 hour 20 minutes.
- Place the potatoes and carrot on a separate sheet pan and toss with the vegetable oil. Place next to the pan with the beets. Roast until tender and slightly golden, about 1 hour, rotating the carrots and potatoes halfway through the cooking time.
- Combine the mayonnaise, garlic, onion, vinegar, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
- Remove the beets, potatoes and carrots from the oven and place the potatoes and carrots in a bowl to cool. Protecting your hands with two paper towels or paper napkins, grasp the stem end of a beet, then use the second towel to rub the skin off; the skin will glide off easily. Repeat with the second beet.
- Chop the beets into 1/2-inch cubes and place in the bowl with the potatoes and carrots. Add the mayonnaise mixture and mix with a rubber spatula until vibrant pink and well combined, about 1 minute. Refrigerate for about 30 minutes.
- Meanwhile, toss the frozen peas and 1 teaspoon salt on a small sheet pan. Drizzle with the olive oil. Bake at 425 degrees F until golden brown, about 20 minutes. Remove from the oven and let cool for about 10 minutes.
- Remove the beet salad from the refrigerator and transfer to a serving bowl. Serve sprinkled with the crispy peas and season with more salt, if desired.
Looking for Something Else?
Related Pages
- Creamy Dijon-Dill Potato Salad Recipe
- Beet and Potato Salad with Blue Cheese Dressing...
- Roasted Beet Salad with Grated Blue Cheese Recipe
- Goat Stroganoff with Russian Banana Fingerling...
- Sweet Potato Strings with Beet Ketchup Recipe
- Emeril's Favorite Potato Salad Recipe
- Latkes Three Ways
- Fast and Fresh
- 26 Best Mashed Potato Recipes