The best beet salad
This pretty beet & potato salad is so delicious and balanced. It has tender red beets, baby potatoes, roasted veggies and chickpeas tossed with a light, sweet and tangy dressing. The dressing is so flavorful with a combo of extra virgin olive oil, citrus and white balsamic. Dill is such a distinct flavor which pairs so well with beets and potatoes. This recipe is a gorgeous addition to any spread, especially Valentine's Day for the gorgeous pink hue. I like this vegan and gluten free recipe for meal prep as well because it gets more flavorful with age. The red onions mellow out as they pickle in the dressing and the cauliflower gets pinker and more delicious. I add unsalted pepitas for extra crunch, protein and flavor. Calamatas and roasted peppers add a distinct tang that balances out the sweetness of the beets. Then lime brightens it up and makes the flavors pop.
The Prettiest Valentine's recipe
What makes this a pretty beet & potato salad a good recipe for Valentines's Day? The brilliant pink hue is perfect for the Day of Love. But besides this salad's esthetics, it is full of heart healthy ingredients like beets, chickpeas and cauliflower plus healthy fats from olive oil and pepitas. In my book, that is perfect for Valentine's. The way to my heart is a healthy and beautiful salad and if you feel the same, you must try this recipe.
Ingredients for Pretty Beet & Potato Salad
The ingredients for this salad are humble and available year round. If dill is not your favorite, you can switch it out for cilantro or milder herbs like parsley. Be sure to pick a baby potato as those are the most tender. Fingerlings will also work well in this recipe. Be warned, the beets will make your hands and cutting board pink!
- cauliflower
- roasted red peppers jarred
- beets
- chickpeas
- red onion
- baby potatoes
- dill
- pepitas unsalted
- limes
- olive oil extra virgin
- white balsamic vinegar
- pure maple syrup
- salt and pepper
How to make pretty Beet & Potato Salad
This is a really easy recipe! There are 3 steps. First you roast the cauliflower, second boil the beets and potatoes and last is assembly. It is so quick and simple.
- Preheat the oven to 400. Place cauliflower florets on a sheet pan and season with a pinch of salt and a tsp of olive oil. Toss well then bake in the oven for 30 minutes turning once halfway. Once cooked let cool until the salad assembly step.
- In a medium sized saucepan place the unpeeled beets and whole baby potatoes in enough water to cover them plus 2-3 inches. Bring to a rolling boil and cook until fork tender. About 30 minutes. Once they are tender run them under cold water. The beets are very easy to peel once cooked by sliding your thumbs along the skin. Once peeled chop them in thin half moons. Cut the potatoes in bite sized pieces. Don't worry about the potatoes getting stained by the beets. The dish is pink!
- In a large bowl layer the cooled beets and potatoes, the cooled roasted cauliflower, drained chickpeas, sliced onion and chopped roasted peppers. Dress them by adding the olive oil, squeezing the limes, add the white balsamic, maple syrup, chopped dill, salt and pepper. Toss until the flavors are well incorporated.
- Transfer to a serving platter or containers for meal prep. Eat within 4 days for the best quality.
Tips for making the best Beet & Potato Salad
Making salad is not brain surgery but there are many secrets that will have you cooking like a pro. With these tips you will be making the best salads.
- Always drain the water well from boiled ingredients. Water is the enemy of flavor said my mentor Janet Chapler. You can even pat down the potatoes but I would not pat the beets unless you want a pink towel.
- When cooking with beets always be aware that they will stain your hands. If you have an even after cooking, I advise you to wear gloves during the preparation. The beets will also stain cutting boards, clothing and counters. It is not permanent but will take some time to go away.
- Use fresh herbs and fresh citrus if you can. The flavors are way more vibrant than dried herbs or prepared citrus juices.
- If you are sensitive to onions, this tip is for you. Before adding the onions to the salad, add 1 tbsp white balsamic and a few drops of pure maple or some sugar to the onions. Let them marinate this way during the cooking of the other ingredients. This will quickly pickle and sweeten them up. Or if you prefer, skip the red onions and instead use green onions which are much milder and will still look pretty.
More Breathtaking vegan salad recipes
Pretty Beet & Potato Salad
Ingredients
- 1 head cauliflower cut in florets, then oven roasted
- 3 roasted red peppers jarred, chopped
- 4 beets boiled then peeled and chopped
- 15 oz chickpeas drained
- 1 red onion small onion sliced thin
- 1 pound baby potatoes boiled, the chopped
- 2 tbsp dill chopped
- 3 tbsp pepitas unsalted
- 2 limes juiced
- 4 tbsp olive oil extra virgin
- 1 tbsp white balsamic vinegar
- 1 tbsp pure maple syrup
- 1 salt and pepper to taste
- 1 tsp olive oil
- 10 pitted calamata olives sliced
Instructions
- Preheat the oven to 400. Place cauliflower florets on a sheet pan and season with a pinch of salt and a tsp of olive oil. Toss well then bake in the oven for 30 minutes turning once halfway. Once cooked let cook until salad assembly step.
- In a medium sized saucepan place the unpeeled beets and whole baby potatoes in enough water to cover them plus 2-3 inches. Bring to a rolling boil and cook until fork tender. About 30 minutes. Once they are tender run them under cold water. The beets are very easy to peel once cooked by sliding your thumbs along the skin. Once peeled chop them in thin half moons. Cut the potatoes in bite sized pieces. Don't worry about the potatoes getting stained by the beets. The dish is pink!
- In a large bowl layer the cooled beets and potatoes, the cooled roasted cauliflower, drained chickpeas, sliced onion, olives and chopped roasted peppers. Dress them by adding the olive oil, squeezing the limes, add the white balsamic, maple syrup, chopped dill, salt and pepper. Toss until the flavors are well incorporated.
- Transfer to a serving platter or containers for meal prep. Eat within 4 days for the best quality.
Liz
Made this last night to go with sliders, and it was delicious and beautiful! It also made way more than I was expecting for 5 servings. This would feed a crowd!
Sara Tercero
So happy you liked it. Thanks for the review! Figuring out serving sizes is really the hardest part of blogging! When eating as a side salad the serving is certainly smaller making it go much farther for sure. I usually err on the side of somebody using it as a main when I describe servings. Thank you for the feedback!