Rosy Beet & Potato Salad with Garlic Dressing
Submitted by italiana
Beet and potato salad with a raw garlic-lemon dressing, tossed with the beet greens. A zero-waste, no-mayo root vegetable salad served chilled with crusty bread.
YIELD
6 servingsPREP
20 minCOOK
25 minREADY
60 minThis salad uses the whole beet, root to leaf. The greens get boiled separately until wilted and tender, then tossed right in with the chunked beets and potatoes so nothing goes to waste.
The dressing is dead simple: four cloves of raw garlic pressed into oil and fresh lemon juice. No mayo, no mustard, no herbs fighting for attention. That garlic-lemon combination is assertive enough to stand up to the earthy sweetness of the beets without drowning it.
Boiling the beets and potatoes in their skins preserves their color and keeps them from getting waterlogged. The beet skins slip right off under cold water once they’re cooked through. The potatoes peel easily too once cooled.
Toss everything while the vegetables are still slightly warm so they absorb the dressing better. Then chill before serving so the flavors set.
Pro Tips
- Cook the beets and potatoes in separate pots. Beets will stain the potatoes pink if they share water (unless you want that look)
- The garlic is raw in this dressing, so use fresh, firm cloves. Old, sprouting garlic tastes bitter and sharp in the wrong way
- Cut the vegetables into similar-sized chunks so every forkful has an even mix
- This salad looks best the day it’s made. By day two, the beets bleed into everything and it turns uniformly magenta
Variations
- Swap the oil for extra virgin olive oil and add a pinch of dried oregano for a Greek-style spin
- Toss in crumbled feta or goat cheese for a creamy, salty contrast
- Add a handful of toasted walnuts for crunch
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.
Comments
