Recipe courtesy of Widza Gustin
Roasted Beet Potato Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 647
- Total Fat
- 51 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 40 milligrams
- Sodium
- 1153 milligrams
- Carbohydrates
- 41 grams
- Dietary Fiber
- 7 grams
- Sugar
- 14 grams
- Protein
- 7 grams
- Total: 2 hr 10 min
- Active: 45 min
Ingredients
2 medium beets (about 1 1/3 pounds total with tops cut halfway)
2 medium russet potatoes (about 1 pound total), cut into 1/2-inch cubes
1 large carrot, cut into 1/2-inch cubes
1 tablespoon vegetable oil
1 cup mayonnaise
2 cloves garlic, grated
1/8 white onion, grated
2 teaspoons white vinegar
1/2 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
3/4 cup frozen peas
1 tablespoon extra-virgin olive oil
Directions
- Preheat the oven to 425 degrees F. Position an oven rack in the middle of the oven.
- Wrap each beet tightly in aluminum foil and place them on a small sheet pan lined with a rack. Bake until tender, about 1 hour 20 minutes.
- Place the potatoes and carrot on a separate sheet pan and toss with the vegetable oil. Place next to the pan with the beets. Roast until tender and slightly golden, about 1 hour, rotating the carrots and potatoes halfway through the cooking time.
- Combine the mayonnaise, garlic, onion, vinegar, cayenne, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a small bowl. Cover with plastic wrap and chill in the refrigerator for at least 1 hour.
- Remove the beets, potatoes and carrots from the oven and place the potatoes and carrots in a bowl to cool. Protecting your hands with two paper towels or paper napkins, grasp the stem end of a beet, then use the second towel to rub the skin off; the skin will glide off easily. Repeat with the second beet.
- Chop the beets into 1/2-inch cubes and place in the bowl with the potatoes and carrots. Add the mayonnaise mixture and mix with a rubber spatula until vibrant pink and well combined, about 1 minute. Refrigerate for about 30 minutes.
- Meanwhile, toss the frozen peas and 1 teaspoon salt on a small sheet pan. Drizzle with the olive oil. Bake at 425 degrees F until golden brown, about 20 minutes. Remove from the oven and let cool for about 10 minutes.
- Remove the beet salad from the refrigerator and transfer to a serving bowl. Serve sprinkled with the crispy peas and season with more salt, if desired.