This pretty beet potato salad is colorful and balanced with tender roasted beets, baby potatoes, roasted veggies, briny olives, and chickpeas tossed with a light, sweet and tangy dressing. Fresh dill, lime juice, and white balsamic make every bite pop. This pink salad is a gorgeous addition to any spread, especially Valentine's Day, Mother's Day, and anytime you want an extra dose of color and flavor!
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.
Kalamatas 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.
What is beet potato salad?
Unlike classic potato salad with its boiled eggs and mayo-heavy dressing, this lighter, colorful option really expands the idea of a potato salad at all.
We're layering in roasted cauliflower, tender beets and potatoes, roasted peppers, and chickpeas with crunchy pumpkin seeds and a bright vinaigrette.
It's tangy, loaded with texture, and vibrant in both color and flavor. This salad is always a conversation starter, and a great option for potlucks, BBQs, and more!
Why You’ll Love This Pink Potato Salad Recipe with Beets
- The brilliant pink hue is GREAT for Valentine's Day or any special occasion
- Loaded with heart-healthy ingredients, like beets, chickpeas, and cauliflower
- Lighter alternative to traditional potato salad with its heavy, creamy dressing
- Has so much more texture to keep every bite interesting
- Fun twist on traditional Eastern European flavors
- Makes enough to feed a crowd!
Ingredients for 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 a milder herb, like parsley. Use fresh herbs and fresh citrus if you can. The flavors are way more vibrant than dried herbs or prepared citrus juices.
- Roasted cauliflower - These help keep the salad from being too rich and heavy, while adding a nutty sweetness.
- Roasted red peppers - For extra color and a sweet, savory element.
- Red beets - These are where the pretty pink color comes from! You can certainly use golden beets if you prefer.
- Chickpeas - Adds crunch and plant-based protein.
- Kalamata olives - For a briny, salty note.
- Red onion
- Baby potatoes - Baby potatoes are tender and creamy, plus their tender skins mean you can get away with not peeling them!
- Pepitas (pumpkin seeds)
For the Dressing
- Fresh limes - For a little brightness.
- Fresh dill - This really brings out the Eastern European-inspired flavors in this dish.
- Extra virgin olive oil - Adds body to the dressing and healthy fats.
- White balsamic vinegar - For a sweet, tangy richness that won't tint the salad brown.
- Pure maple syrup - Sweeten to taste.
- Salt and pepper
Bonus tip: If you rinse your hands and cutting board with cold water, it will remove most of the beet's red color without staining everything pink.
How to Make 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.
How to Store
Store in an airtight container and refrigerate for up to 3-4 days.
Tips for Making the Best Beet and 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.
- Are you sensitive to onions? 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.
FAQs
Beet juice! The natural red color of the beets will spread, giving everything in this potato beet salad a pretty pink color.
I prefer baby potatoes since they are the most tender, but you can also use fingerlings or other small potatoes.
More Vegan Potato Salad Recipes
- Dill Pickle Potato Salad
- Summer Potato Salad with Vegan Smoked Gouda
- Dijonaise and Dill Vegetable Salad
- Holiday Salad with Sweet Potatoes
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
- 3 tbsp pepitas unsalted
- 10 pitted calamata olives sliced
Dressing Ingredients
- 2 limes juiced
- 4 tbsp olive oil extra virgin
- 1 tbsp white balsamic vinegar
- 2 tbsp fresh dill chopped
- 1 tbsp pure maple syrup
- 1 salt and pepper to taste
- 1 tsp olive oil
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!
Ann-Marie
This is delicious! Your recipes are so easy and yummy. I really enjoyed this one. Definitely making this one again. And it's so pretty!
Sara Tercero
Thanks Ann-Marie, I appreciate the feedback and start rating!