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Roasted Beet and Potato Salad with Blue Cheese
By (Published: )
Prep Time Cooking Time Servings
4 people
Ingredients:
  • 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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Directions:

  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.

Suitable for these diets:

Vegetarian

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