This vibrant Potato Beet Salad combines roasted beets, tender new potatoes, and a tangy mustard dressing, all tossed with fresh herbs.
Course
Side Dish
Category
German, vegan, Vegetarian
Prep Time15minutes
Cook Time30minutes
Total Time45minutes
Servings6
Calories290kcal
AutorElle
Ingredients
For the salad:
800gbeetroot,peeled and cut into 1.5 cm wedges
1tablespoonolive oil
600gnew potatoes,scrubbed clean
1small red onion,finely chopped
3tablespoonschopped fresh flat-leaf parsley
3tablespoonschopped fresh chives
1tablespoonchopped fresh dill
For the dressing:
1/2teaspooncoriander seed,crushed with a pestle and mortar
1tablespoonwholegrain mustard
2tablespoonsbalsamic vinegar(e.g. Aceto Balsamic di Modena, aged)
6tablespoonsextra virgin olive oil
Salt and pepper to taste
Method
Preheat your oven to 400°F / 200°C (180°C fan-assisted).
Place the beet wedges on a baking sheet lined with parchment paper. Drizzle with olive oil, season with salt, and toss to coat evenly. Roast in the preheated oven for 30 minutes, flipping halfway through, until tender.
In a bowl, whisk together the crushed coriander seeds, mustard, balsamic vinegar, olive oil, salt, and pepper until well combined. Set aside.
Place the new potatoes in a pot of cold salted water. Bring to a boil and cook for 12-15 minutes, until the potatoes are tender when pierced with a knife. Drain the potatoes and quarter them.
While the potatoes are still warm, place them in a large bowl with the finely chopped red onion. Pour the prepared dressing over the warm potatoes and onion, and toss to coat thoroughly. This helps the potatoes absorb more flavour.
Once the roasted beets have cooled slightly, add them to the bowl with the potatoes.
Sprinkle the chopped herbs over the salad and toss gently to combine.
Serve the salad warm or at room temperature, garnished with additional fresh herbs if desired. Enjoy!