Maple Potato and Beet Salad

Maple Potato and Beet Salad

Maple Potato and Beet Salad

October 27, 2015 -

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Paired with an English-Style IPA

Maple Potato and Beet Salad is a light, yet hearty fall salad loaded with mustard flavor. A mixture of golden and Candystripe beets plus diced Yukon Gold potatoes are roasted in a hot oven until tender and fragrant. Both the beets and potatoes are tossed with a mixture of fresh greens, herbs, and a tangy, spicy maple vinaigrette. Top this potato and beet salad with sliced almonds. This salad makes for the perfect main course side salad or appetizer dish. Add it to the menu of your next dinner party!

Ingredients

  • 1 pound beets (I used a mixture of Candystripe and Golden beets), peeled and cut into bite-sized pieces
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • sea salt and black pepper
  • 1 pound Yukon Gold potatoes, cut into bite-sized pieces
  • 2 tablespoons mustard
  • 1 tablespoon prepared horseradish
  • 2 tablespoons maple syrup
  • 2 cups fresh greens (I used a combination of arugula, baby kale and spinach)
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley
  • 2 tablespoons sliced almonds (optional)
  • 1/2 cup mascarpone cheese, room temperature (optional)
Read the whole recipe on Cooking and Beer