Beet and Potato Salad Recipe

beets

🥗Healthier: roasted carrots

💰Cheaper: canned beets

Canned beets are more affordable and save prep time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is usually more economical.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: chickpeas

Chickpeas provide protein and are budget-friendly.

Boil potatoes in salted water until tender, about 15-20 minutes.

Boil beets in a separate pot until fork-tender, about 30-40 minutes.

Drain potatoes and let cool, then peel and dice.

Peel and dice cooled beets.

Finely chop red onion and fresh dill.

In a large bowl, combine potatoes, beets, onion, and dill.

In a separate bowl, whisk together olive oil, vinegar, mustard, salt, and pepper.

Pour dressing over salad and gently toss to combine.

Chill in the refrigerator for at least 30 minutes.

Slice hard-boiled eggs and arrange on top before serving.

Garnish with capers and a squeeze of lemon juice.

Cooking Techniques

Spice Level:

Allergens