Beet Potato and Egg Salad
This beet potato and egg salad recipe is a rainbow assembly of beets, tomatoes, and lettuce. The potatoes and eggs give this salad a satisfying quality; it could work well for a light summer lunch or dinner. This salad is one of the best healthy salads, because of its different ingredients. The potatoes and tomatoes add a tremendous amount of vitamin C to this salad recipe, while the eggs add protein and some iron. Easy delicious salads like this are a no-brainer when nights get busy because you can have the beets, eggs, and potatoes prepared in the refrigerator and ready to assemble when dinner is needed. Heartier appetites may enjoy the addition of store-bought hot smoked trout for a no-cook option. Alternatively, a piece of seared fish or a poached chicken breast would turn this salad into a hearty meal. The salad dressing is maple balsamic, which is sweet and tangy, and the perfect pairing for the range of flavors in this beet and potato salad recipe.
This is a printable recipe.
4 medium beets
15-20 baby potatoes, washed
1/2 cup olive oil
salt and pepper to taste
10 bite sized tomatoes, halved or 4 medium tomatoes, cut intowedges
4 cups greens (baby spinach,lettuce, or any kind of greens)
2 Tablespoons capers
Garnish with black olives and fresh basil.
Serve with your choice of salad dressing or this
Preheat oven to 400°F.
Cut off the beet ends, and wrap each one in aluminum foil, so you will have 4 balls.
Transfer beets to a baking dish.
Bake beets for 50-60 minutes or until you can poke a fork into them easily.
Midway through cooking the beets, prepare the potatoes.
Line a casserole dish with parchment paper.
Wash the potatoes and place them on the parchment paper.
Drizzle with olive oil, salt and pepper, and mix the potatoes to coat.
Place in oven with beets for 30-40 minutes until tender to poke.
Remove beets and potatoes from oven and let cool.
Remove aluminum foil from the beets and place them directly into a bowl of cold water. Once they are cool enough to handle, you should be able to easily rub the beet skins off. Discard skins and slice beets into rounds or quarters, and set aside to cool.
While the beets cool, boil eggs in shells for 7-8 minutes.
Once boiled, let eggs cool before peeling off shells and cutting into quarters.
To serve: arrange your plates with a bed of greens.
Top with potatoes, beets, eggs, tomatoes, capers, olives and salad dressing.
The ingredients in this salad are all meant to be served cold or at room temperature.
Love this recipe? Check out more recipes in Grandmother's Big Bundle of Recipes where you get all 12 of Grandmother's ebooks giving you 1000 recipes plus other valuable kitchen information for ONLY $24 (regular $120). You save 80%!
Nutrition Facts for:Beet Potato and Egg Salad From Grandmother's Kitchen
Ingredients: Beets, baby potatoes, olive oil, salt, pepper, eggs, tomatoes, fresh greens, capers.
* The entire recipe has been calculated for 3 servings.
* Percentages (%) are based on a 2000 calorie diet
* Per Serving:Calories 633, Calories from Fat 365, Total Fat 40.5g 62%, Saturated Fat 6.8g 34%, Cholesterol 218mg 73%, Sodium 792mg 33%, Potassium 1965mg 56%, Carbohydrates 59.3g 20%, Dietary Fiber 12.4g 50%, Sugars 18.4g, Protein 15.9g, Vitamin A 204%, Vitamin C 189%, Calcium 23%, Iron 26%
Learn MORE at Grandmother's Kitchen
To help with slow website load, we have put all photos for this article here: View photo gallery.