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Roasted beet and potato salad with dill dressing in a blue bowl with a silver serving spoon

Beet and Potato Salad with Dill Dressing

Course: Salad
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 people
Calories: 75kcal
Author: Kris Longwell
This Beet and Potato Salad with Dill Dressing is a perfect winter salad, but, honestly, it is wonderful any time of the year. Reminiscent of a good standard potato salad, you and your guests will find comfort and joy in this glorious and beautiful salad. The salad can be made up to 24 hours in advance. 
Print Recipe

Ingredients

  • 4 small red beets about ½ lb total weight
  • 1 lb small yellow potatoes Yukon gold or pearl work perfectly

For the Dill Dressing

  • ½ cup sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon prepared horseradish sauce creamy-style
  • 2 tablespoon fresh dill chopped, plus extra for garnish
  • Kosher salt and freshly ground black pepper

Instructions

  • Preheat oven to 400 F.
  • Trim off leafy beet tops and wrap the beets in foil and place on a baking sheet.
    4 small red beets
  • Roast the beets in the oven for about 1 hour, or until they are easily pierced with the tip of a knife.
  • Remove the beets from the oven and let them cool in the foil.  
  • Unwrap the foil and then peel the beets and then cut into bite-sized cubes.
  • Meanwhile, place the potatoes in a pot with salted water, covering them by about 1 inch.
    1 lb small yellow potatoes
  • Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the potatoes are tender when pierced with a knife, about 15 minutes.  Drain and set aside.  Once cool enough to handle, peel them, if desired.  If necessary, you may need to cube the larger potatoes. 
  • In a serving bowl, stir together the sour cream, mayonnaise, horseradish, 2 tablespoon dill, 1 teaspoon salt, and ½ teaspoon pepper.
    ½ cup sour cream, 1 tablespoon mayonnaise, 1 teaspoon prepared horseradish sauce, 2 tablespoon fresh dill, Kosher salt and freshly ground black pepper
  • Fold the beets and potatoes into the dill dressing.
  • Cover and refrigerate for at least 20 minutes or up to 24 hours.  When ready to serve, garnish will fresh chopped dill.  

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 
The salad can be made 4 to 6 hours in advance. 
Leftovers will keep covered in the fridge for up to 5 days. 

Nutrition

Calories: 75kcal | Carbohydrates: 6g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 12mg | Sodium: 60mg | Potassium: 188mg | Fiber: 1g | Sugar: 4g | Vitamin A: 148IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 0.4mg