Creamy Potato Beet Delight (Printer-Friendly Version)
Tender potatoes and roasted beets blended with a tangy vinaigrette, served on fresh arugula with creamy feta garnish.
# Ingredients Needed:
→ Vegetables
01 -
3 cups diced waxy potatoes (Yukon Gold or Red), peeled
02 -
3 medium roasted beets, peeled and diced
→ Dressing
03 -
3 tablespoons extra virgin olive oil
04 -
1 tablespoon aged balsamic vinegar
05 -
1 teaspoon Dijon mustard
06 -
Salt, to taste
07 -
Freshly ground black pepper, to taste
→ Greens and Garnish
08 -
2 cups fresh arugula or spinach leaves, washed and dried (optional)
09 -
1/3 cup crumbled feta cheese (optional)
# Step-by-Step Directions:
01 -
Place diced potatoes in a large pot of cold salted water. Bring to a gentle boil and cook until fork-tender, about 15 to 20 minutes. Drain and let cool completely to maintain shape.
02 -
Preheat oven to 400°F. Wrap each beet tightly in foil and roast for approximately 40 minutes until easily pierced with a knife. Allow to cool, then peel by rubbing skins off under running water and dice into small cubes.
03 -
In a large bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and freshly ground black pepper until thick and glossy.
04 -
Add cooled potatoes and diced roasted beets to the dressing. Gently fold with a spatula to evenly coat without mashing the potatoes or bleeding beet color.
05 -
Arrange fresh arugula or spinach on serving plates if desired. Spoon the salad mixture over the greens and sprinkle with crumbled feta cheese. Serve chilled or at room temperature.
# Helpful Hints:
01 -
Allow potatoes and beets to cool completely before combining to prevent discoloration and preserve texture.
02 -
Roast beets a day ahead to save preparation time.
03 -
Adjust salt and pepper as needed for balanced flavor.