Beet and Potato Salad

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This potato salad couldn’t have come at a more opportune time. With Valentine’s Day being tomorrow, this is probably the most festive I’ll be. It’s funny that this was accidentally planned too. I’m not really into Valentine’s Day. I’m not bitter either – I have nothing to be bitter about. I just find it a little silly to celebrate love one day a year in such a commercial way. I don’t think I’ve ever celebrated Valentine’s Day actually. In fact, Matt and I have decided to hit up Walgreen’s this weekend to stock up on chocolate – that’s how we roll.

But anyway, if unlike me, you do celebrate Valentine’s Day, this is a perfect potato salad for the occasion.

I love beets. I’m always shocked at how my hands get so pink. It’s so crazy to me that just cutting it makes so much pink! What a strange veggie!

I made this potato salad for No Croutons Required, this month sponsored by Tinned Tomatoes. The theme is obviously potato salads. 🙂

Beet and Potato Salad
(source)

Ingredients
1 large red potato
1 large beet
1 egg
1/4 red onion, diced
1 celery stalk, diced
1 tbsp white wine vinegar
1 tsp Dijon mustard
2 tbsp olive oil
2 tbsp plain Greek yogurt

Directions

1. Preheat your oven to 425. Cut the greens off of the beet and cut most of the root off of the beet. Place the beet in a baking dish and fill the dish with 1/4 inch of water. Cover your baking dish with foil. Bake for 40 minutes. Once the beet is roasted, peel the skin off.

2. While the beet is roasting, cut the potato into chunks. Bring a large pot of water to boil and boil for 15 minutes, until tender.

3. While the beet is roasting, also hard boil your egg. To hard boil an egg, place egg in a pot. Fill the pot with water so it just covers the egg. Bring the water to a boil over high heat. Once the water is boiling, remove from heat and cover. Let sit for 12 minutes. Peel the egg and then dice.

4. Once your beets, potatoes, and eggs are cooked, combine in a large bowl. Add the onion and celery as well and toss together.

5. In a small dish combine the vinegar, mustard, olive oil, and yogurt. Whisk together well.

6. Add the dressing to the vegetables. Toss together.

7. Refrigerate until well chilled.

* serves 2
* 268 calories per serving
* Besides No Croutons Required, this is being shared with Wednesday Whatsits, Cast Party Wednesday, Wednesday Extravaganza, & Food Of The Month Club – Salad Theme

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5 responses

  1. I would never have thought to include beets in potato salad – great idea! I might try the gold ones to avoid the pink fingers problem 🙂

  2. Pingback: Chicken Broccoli Curry and Spiced Roasted Beets | lawstudentscookbook

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