Pretty Beet & Potato Salad
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!
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.
Nutrition
Calories: 387kcalCarbohydrates: 49gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.004gSodium: 760mgPotassium: 1219mgFiber: 12gSugar: 12gVitamin A: 210IUVitamin C: 97mgCalcium: 112mgIron: 4mg
Tried this recipe?Let us know how it was!