Delicious Healthy & EASY Beet Potato Salad (Vinaigrette)

beets

🥗Healthier: carrots

💰Cheaper: canned beets

Carrots provide a similar sweetness and color.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits and a neutral flavor.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard adds texture and is often less expensive.

red onion

🥗Healthier: green onion

💰Cheaper: yellow onion

Green onions are milder and can be more affordable.

Boil beets in a pot of salted water until tender, about 30-40 minutes.

Remove beets, cool, peel, and dice into cubes.

In the same pot, boil potatoes until fork-tender, about 15-20 minutes.

Drain potatoes, cool slightly, and dice into cubes.

In a large bowl, combine diced beets and potatoes.

Add finely chopped red onion and celery to the bowl.

In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper.

Pour dressing over the beet and potato mixture.

Gently toss to combine all ingredients evenly.

Fold in chopped parsley for freshness.

Let salad sit for at least 30 minutes for flavors to meld before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary