Beet and Potato Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound potatoes
- 2large beets, roasted
- 1celery rib, diced
- ½small red onion, minced, soaked in water for 5 minutes, then drained, rinsed and drained on paper towels (optional)
- 2hard-boiled eggs, peeled and finely chopped
- 2tablespoons minced chives
- 2tablespoons Champagne vinegar or sherry vinegar
- Salt to taste
- 2teaspoons Dijon mustard
- ¼cup extra virgin olive oil
- ¼cup plain low-fat yogurt
- Freshly ground pepper
Nutritional analysis per serving (6 servings)
172 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 4 grams protein; 335 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the potatoes into halves or quarters and steam over 1 inch of boiling water until tender, 15 to 20 minutes. Remove from the heat. When they are cool enough to handle, cut in small dice.
- Step 2
Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.
- Step 3
In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the yogurt. Toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.
- Advance preparation: This will keep for two or three days in the refrigerator. I like it even better the day after it's made, as both the beets and the potatoes absorb the nice tart dressing. The beet color will intensify.
Private Notes
Comments
To roast beets: set oven to 400 or so (25 degrees either way is fine, if you're cooking something fussier at the same time). Don't peel the beets! Cut off greens about 2 inches from the beet, saving them for another use. Put beets in an ovenproof pan with a lid or foil on top, and pop it in the oven. For ping-pong-ball-size beets, about 45 minutes; for tennis-ball-size beets, maybe 75 minutes; etc. Peel while beet is still hot; the skin slips off like a glove.
I'm going to guess that one roasts a large beet approxmately as long as one roasts a medium potato--but I'm not sure. How about including both time and temperature for beet-roasting? Never over-estimate the knowledge or experience of your readers.
This is, actually, not a version of Salade Russe; rather, it is a version of another equally ubiquitous salad in the Baltic states and along the western border of Russia, known as Russolye: beets, either boiled or roasted, and cubed, with boiled, peeled, and cubed potatoes, dressed in creme fraiche, soured cream, or smetanya, with dill and finely sliced scallions or slivers of yellow onion. It turns a Pepto-Bismol-on-steroids shade of pink.
I used golden beets, which lended a lovely color. Rather than making my own dressing, I tossed the veg with a goat cheese and yogurt dip I had previously made. I also added a tin of smoked sardines to up the protein — they were a great addition!
I found the vinaigrette tasty before mixing it with the veg but roasted beets and mustard tasted odd together... Thankfully, it did get better the next day.
This salad is delicious, but it’s disingenuous to say the least to call the prep time 30 minutes when that doesn’t include the time to roast the beets. Plan on an hour for this.