BEET AND POTATO SALAD

August 29, 2021

INGREDIENTS

Ingredient Checklist

2 pounds beets
½ pound potatoes
4 tablespoons olive oil, divided
1 teaspoon salt, divided
black pepper
8 ounces sliced bacon
2 tablespoons apple cider vinegar
2 tablespoons whole-grain mustard
1 shallot, thinly sliced (or 2 cloves of garlic, 1/4 red onion, or garlic or onion powder to taste)
OPTIONAL – sliced hard-boiled eggs and/or diced celery

Instructions Checklist

Step 1

Preheat oven to 400°F. Place beets, potatoes, and 1 cup water in a 13- by-9-inch baking dish. Drizzle with 2 tablespoons oil and season with ½ teaspoon salt and several grinds of pepper. Cover with aluminum foil and roast until beets and potatoes are tender when pierced with a small sharp knife, 45 to 55 minutes. Uncover and set aside until cool enough to handle, about 15 minutes.
Step 2

Peel cooled beets, slice into wedges, and transfer to a large bowl. Using your hands, gently crush potatoes into bite-size pieces and add to beets.
Step 3

Cook bacon in a large skillet over medium, turning occasionally, until crisp, 5 to 7 minutes. Drain on a paper towel–lined plate and let cool 5 minutes. Break or chop into pieces and add to beets and potatoes.
Step 4

Whisk together vinegar, mustard, shallot, remaining 2 tablespoons oil, remaining ½ teaspoon salt, and several grinds of pepper in a small bowl. Add in eggs and/or celery, if you like. Pour dressing over beet mixture and toss to combine. Serve at room temperature.

Per Serving:

221 calories; fat 13g; saturated fat 3g; cholesterol 12mg; carbohydrates 17g; sugars 8g; protein 6g; calcium 24mg; sodium 726mg; fiber 4g.

Adapted from RealSimple Recipes