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Roasted Beet and Potato Salad with Blue Cheese
By (Published: )
Prep Time Cooking Time Servings
4 people
  • 2 pounds potatoes, diced
  • 1 pound beets, peeled and diced
  • 1/4 cup oil
  • Salt and pepper (and other spices) to taste
  • 2/3 cup mayonnaise
  • 1/3 cup buttermilk
  • 2 Tbsp whole-grain mustard
  • 1 cup chopped peppers
  • 1/4 cup chopped green onions
  • 2 Tbsp chopped fresh dill
  • 1/2 cup blue cheese, crumbled

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  1. Preheat the oven to 400 degrees F.

  2. In a bowl, toss the potatoes and beets in oil and spices. Lay out in a single layer on a baking sheet and bake for 35 minutes, or until the potatoes are golden brown, turning halfway through. Set aside to cool for 10 minutes.

  3. Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.

  4. Transfer the cooked potatoes and beets to a bowl. Add the remaining ingredients, except for blue cheese. Toss and let sit for at least an hour before serving. Just before serving fold in the blue cheese.

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