Potato Beet Salad with White Beans

An updated summer salad featuring roasted white beets and potatoes tossed with herbs and small, creamy navy beans.

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 448kcal

Ingredients

Potato Mix

1/2 pound yukon gold potatoes or something similar
1/2 pound white beets yellow, if you can't find white
1 tablespoons olive oil
1/4 teaspoon salt

Salad

1/2 cup cooked navy beans drained and rinsed if using canned
3 tablespoons fresh minced dill
2 tablespoons fresh minced parsley
2 tablespoons fresh minced chives

Dressing

2 tablespoons olive oil
1/4 cup thinly sliced shallots
2 teaspoons champagne vinegar
1/4 teaspoon salt

Instructions

Preheat oven to 400˚F. Cut the potatoes and beets into ½” chunks. Place on a sheet tray and roast for 25 to 35 minutes or until the vegetables are tender and browning.
Place the roasted vegetable mixture in a bowl and add the navy beans and herbs.
In a small skillet, heat the olive oil over medium-low heat. Add the shallots and fry until the shallots are browning and mostly crisp. Remove the shallots from the oil and let cool the oil and shallots cool for a couple minutes. Pour the olive oil over the vegetable mixture and measure in the champagne vinegar. Toss until the salad is well combined. Top with the crunchy shallots. Taste and add the salt as needed.

Notes

Tips & Tricks: The white beets could also be replaced by red beets- I just find the red bleed that happens can make the salad look visually unappealing.

The potatoes and beets won't stay crisp overtime. I recommend serving this salad right away, as a hot salad. However, I ate this as leftovers and it was still delicious.

Stock up: get the pantry ingredients you will need: White Beans, Herbs, Vinegar

Nutrition: see the information.

Nutrition