Such a fun twist from the classic recipe! This roasted beet potato salad is vibrant, nutritious, and tasty!
Since we are using the seasoning package that comes in the kit, make sure to taste-test your salad before adding additional salt and pepper. If using another varietal of Creamer potato (with no seasoning package,) seasoning with salt, pepper, 1/2 teaspoon garlic powder, and one teaspoon paprika.
- Parchment paper
- Baking sheet
- Medium bowl
- 1 package A Little Roasted Red Pepper & Onion™ Roast or Grill Ready Little Potatoes
- 1 1/2 lbs fresh beets, peeled and chopped small
- 1 onion, roughly chopped
- 3 Tbsp olive oil, divided
- 1/2 cup mayonnaise
- 1/4 cup sour cream or plain Greek yogurt
- 1 tsp coarse whole grain mustard
- 2 Tbsp white wine vinegar (red wine vinegar or apple cider vinegar will work, too)
- 2 hard boiled eggs, peeled and chopped
- 1 dill pickle, diced
- 1 celery stalk, diced
- (To taste) salt and pepper
Preheat oven to 425 °F. Line a baking sheet with parchment paper.
Add beets, onions, one tablespoon olive oil, salt, pepper, and one tablespoon vinegar to baking sheet and toss until well combined. Add more oil if necessary.
Prepare potatoes by removing plastic cover and seasoning package. Add the remaining two tablespoons olive oil and half the seasoning package. Toss until well combined.
Place both trays into the oven and cook for 30 minutes, tossing halfway through. Potatoes may need an additional 10 minutes.
Adding remaining seasoning if desired. If potatoes are large, halve or quarter them.
Combine mayo, sour cream, mustard, one tablespoon vinegar, eggs, pickles, and celery. Mix well.
Add potatoes and beets to a large mixing bowl. Add sauce and toss really well.
Serve warm, or, cover and chill in refrigerator until ready to serve. Make sure to mix well again before serving as the beets colour will bleed into the sauce. Taste-test before serving to see if salt and pepper is required.