Recipe courtesy of Damaris Phillips
Save Recipe Print
Total:
5 hr 15 min
Active:
20 min
Yield:
4 servings
Level:
Easy
Total:
5 hr 15 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

In a bowl, toss the potatoes with 2 tablespoons of the coconut oil to coat. Sprinkle with salt and pepper, then spread the potatoes out in a single layer on a baking sheet. Toss the beets with the remaining 1 tablespoon coconut oil; sprinkle with salt and pepper and spread out in a single layer on a second baking sheet. Add 2 tablespoons water to the beets. Transfer the baking sheets to the oven and bake for 35 minutes, or until the potatoes are golden brown, stirring halfway through. If the beets start to look dry, add a little more water. Set aside to cool for 10 minutes.

Meanwhile, make the dressing: Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.

Transfer the cooked potatoes and beets (and any accumulated beet juices) to a salad bowl. Add the celery, green onions, dill, the dressing and some salt and pepper. Toss to coat well with dressing. Cover and refrigerate for 4 hours. Just before serving fold in the blue cheese. 

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Sweet Potato Hash

Recipe courtesy of The Neelys

Spinach Artichoke Pasta Salad

Recipe courtesy of Rachael Ray

Potato Salad

Recipe courtesy of Robert Irvine

Sweet Potato Fries

Recipe courtesy of Ree Drummond

Sweet Potato Waffles with Marshmallows

Recipe courtesy of Food Network Kitchen

Romaine Salad

Recipe courtesy of Rachael Ray

Ravioli Salad

Recipe courtesy of Food Network Kitchen

Layered Salad

Recipe courtesy of Ree Drummond

Chicken-Potato Chip Club Sandwiches

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories