Roasted Beet and Potato Salad with Blue Cheese
By
Spif, Master Chef, SPUD Culinary Institute
(Published: )
Prep Time |
Cooking Time |
Servings |
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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:
- Preheat the oven to 400 degrees F.
- 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.
- Add the mayonnaise to a bowl and whisk in the buttermilk and mustard. Set aside.
- 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.