Beet and Potato Salad

This is the perfect salad to bring over for a pot luck or if you are hosting a BBQ party. Its easy to prepare in advance and mix in the dressing just before serving, so you can have more time to enjoy with your friends and family.

Beet and Potato Salad Recipe

By July 31, 2014

Make sure you use fresh beets, the salad dressing is not very thick so the focus is more on the sweetness of the beets.



    Preheat oven to 400 degrees Celsius.

    Wrap the beets individually in aluminium paper. Place them on a pan and bake in the oven for 50-60 minutes depending on the size of the beets. To test, pierce it with a toothpick.

    Allow the beets to cool completely before peeling and cutting into 1 inch chunks.

    Cut the potatoes the same size and boil in water for approximately 10 minutes. Drain and place in a bowl with the beets.

    Thinly slice the celery, or fennel add to the bowl.

    Prepare the dressing. In a small bowl, mix the mayo, sour cream, lemon juice, dill, salt and pepper. Thin it out with some water. You can use extra virgin olive oil if you prefer but I wanted to keep it lighter. Mix in the dressing when you are ready to serve. Using a fork, scrape small amounts of cream cheese and add on the top.

    Note: For plating and picture purposes I mixed the potatoes and beets separately so the potatoes doesn't have a pink stain, but you can mix it all together if you like.



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