Meatless Monday: Roasted Beet and Potato Salad

Meatless Monday: Roasted Beet and Potato Salad

This unique salad from Fresh Bites Daily is one that gets better with time.  When I served it with dinner, I had made it about an hour prior and it was fine.  The next day it was about a million times tastier as all the flavors merged together.

It became so good that I found myself self sitting on the couch eating straight out of the bowl.

Roasted Beet and Potato Salad (adapted from Fresh Bites Daily)


2 large beets

2 large potatoes

2 tablespoons olive oil

2/3 cup sour cream

2 tablespoons milk

sea salt

fresh ground pepper

2 tablespoons fresh chives

Preheat oven to 400 degrees.  Scrub beats, wrap in tin foil and place in oven for 40 minutes.  Cut potatoes into bite-size chunks and mix with olive oil and salt and pepper.  Place on tray and cook with beets for 30 minutes.

After beets cool, remove skin and cut into bite size pieces.  Place in bowl with potato chunks and add sour cream, milk, salt and pepper and chives.

Put in refrigerator for a day in possible.



Some other unique salads you might enjoy: Thai cantaloupe salad, grilled peach and burrata salad, my favorite four ingredient salad.  

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