Recipe – Roasted Beet, Potato, and Walnut Salad

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After we dug up those purple potatoes yesterday, I quickly hopped online to find some sort of salad recipe to use the techno colored spuds in.   I was originally thinking about making a cold potato salad, but in the end I chose to make another roasted vegetable salad.  This time with blue potatoes, beets and walnuts.

Not only did I have this for dinner last night, but I also ate it for breakfast this morning, so I know for a fact it’s good both hot and cold.

Here is the recipe.

Ingredients {slightly adapted from Martha Stewart}
1 pound heirloom beets, peeled
1 pound blue potatoes, quartered
3 tablespoons olive oil
1/4 cup walnuts, roughly chopped walnuts
1/4 cup fresh chives, chopped
2 tablespoons red-wine vinegar
1 tablespoon brow mustard

Directions

Quarter the potatoes and peeled beets. In a large bowl toss the beets and potatoes with olive oil and place them on a lined cookie sheet.  Sprinkle with salt and pepper and bake at 375º for 20 minutes, turn veggies over and bake another 20 minutes or until tender.

Place warm vegetables in a large bowl and toss with red vine vinegar and brown mustard.  Place vegetables in a large bowl and sprinkle with toasted walnuts and chives.  Serve warm or cold.

Looking for more of Martha’s recipes? Check out Martha’s American Food: A Celebration of Our Nation’s Most Treasured Dishes, from Coast to Coast. Amazon currently has it on sale for 45% off.

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Comments

  1. Haven’t harvested ours yet, and never had them before, but do purple potatoes taste just like regular potatoes or is there any different taste to them?

  2. Great! Thanks for recipe. I love roasted potatoes and I’m getting tired of my usual recipe so this came at the perfect time :)

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