Best Beet Potato Salad With Lemon Recipes

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

Time 1h15m

Number Of Ingredients 12

Ingredients

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 SALAD WITH LEMON, CILANTRO AND MINT

Beet Salad With Lemon, Cilantro and Mint image

Ann Yonkers is co-director of the FRESHFARM Markets, the organic farm markets in Washington, DC and Maryland.. She and her husband Charlie Yonkers own Pot Pie Farm, in Wittman, MD. This lovely salad is as pretty as it is delicious. You can use all red, all golden or variously colored beets. Time does not include the roasting of the beets.

Provided by Chef Kate

Categories Vegetable

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs beets, roasted and peeled
1 lemon
2 tablespoons red onions, finely diced
2 tablespoons parsley, chopped
2 tablespoons cilantro, chopped
1 tablespoon mint, chopped
1/2 teaspoon ground coriander
salt and pepper
6 tablespoons extra virgin olive oil
3 -4 cups salad greens (such as spinach, frisee and or or red leaf lettuce)
1/4 cup oil-cured black olive

Steps:

Cut the beets into quarters or sixths.
Finely grate the lemon zest and squeeze 2 tablespoons of lemon juice. Whisk together the lemon zest and juice, onion, herbs, coriander, 1/4 teaspoon salt, pepper to taste and the oil in a small bowl.
Taste the dressing on a beet and correct the seasonings if needed.
Toss the beets with enough dressing to coat lightly.
Toss the greens with the remaining dressing and arrange them on salad plates.
Add the beets and olives and serve.

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

Ingredients

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