Rosy Beet & Potato Salad with Garlic Dressing (Vegan)
Submitted by blueyes
Vegan beet and potato salad with boiled beet greens in a garlicky lemon dressing. A whole-vegetable approach that uses roots, greens, and all. Served cold.
YIELD
6 servingsPREP
10 minCOOK
10 minREADY
20 minThis vegan salad uses the whole beet: roots, greens, and all. The beet greens get boiled until wilted, the roots cook until tender, and both join boiled potatoes in a simple garlic-lemon dressing. Nothing wasted.
Boiling the beets and potatoes separately is important. Beets bleed their deep ruby color into everything they touch, so cooking them apart means the potatoes stay golden until you toss them together. Even then, the beet juice stains everything that gorgeous rosy pink that gives this salad its name.
The dressing is pared down to essentials: pressed raw garlic, oil, fresh lemon juice, salt, and pepper. No sugar, no mustard, no vinegar. The garlic punch against the earthy beets and starchy potatoes is all you need.
Kitchen Tips
- Boil beets until completely tender. Undercooked beets are woody and unpleasant. A knife should slide through the center with zero resistance.
- Slip the skins off under cold water. Once cooled, beet skins rub off easily with your fingers. No peeler needed.
- Cut everything into similar-sized chunks so the dressing distributes evenly and each forkful has a mix.
- Serve with crusty bread to soak up the garlicky, beet-stained dressing at the bottom of the bowl.
Variations
- Roasted beet version: Roast the beets instead of boiling for a more concentrated, caramelized flavor.
- Dill and beet salad: Add fresh chopped dill to the dressing for a Scandinavian touch that pairs naturally with beets.
- Goat cheese topping: Crumble goat cheese over the finished salad for a tangy, creamy contrast (not vegan, but outstanding).
Ingredients
Directions
Remove greens from beets.
Cut greens into 1-inch-thick slices and boil until wilted and tender.
Drain thoroughly and set aside.
Boil beets until completely tender.
Drain, then cover in cold water to cool.
When cooled, slip off roots and skins.
Meanwhile, boil potatoes in their skins until tender.
Drain, cool thoroughly, then remove skins.
Cut peeled beets and potatoes into bite sized chunks and place in mixing bowl with cooled greens.
Mince or press garlic, then combine with oil and lemon juice.
Season dressing with salt and freshly ground black pepper to taste, then toss with beets and potatoes.
Serve chilled with crusty bread.
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