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Roasted Potato Beet Salad | via veggiechick.com #vegan #glutenfree
Gluten Free, Lunch, Salads, Under 400 calories, Vegan Recipes

Roasted Potato Beet Salad

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Warm vegetables atop fresh lettuce= the perfect winter salad! This Roasted Potato Beet Salad is so filling and only 11 ingredients. 

Roasted Potato Beet Salad | via veggiechick.com #vegan #glutenfree

How to make this Roasted Potato Beet Salad:

To start, preheat your oven to 400 degrees and line a baking sheet with parchment paper. In a large bowl, add the baby potatoes and red beets. Add the olive oil, garlic, salt, pepper, and thyme. Stir to combine. Transfer the potatoes and beets to the baking sheet in a single layer.

Roasted Potato Beet Salad | via veggiechick.com #vegan #glutenfree

Bake for 45-50 minutes, or until the potatoes and beets are tender, turning every 15 minutes or so. Meanwhile, make the Sweet Mustard Salad Dressing.

When vegetables are done cooking, assemble the salads. For each serving, in a bowl, add lettuce topped with parsley, potatoes, beets and walnuts. Serve with the Sweet Mustard Salad Dressing.

The beets and potatoes are also great served as a side dish on their own!

Roasted Potato Beet Salad | via veggiechick.com #vegan #glutenfree
Roasted Potato Beet Salad | via veggiechick.com #vegan #glutenfree
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Roasted Potato Beet Salad (Vegan, Gluten Free)

Roasted Potato Beet Salad | via veggiechick.com #vegan #glutenfree

Warm vegetables atop fresh lettuce= the perfect winter salad! This Roasted Potato Beet Salad is so filling and only 11 ingredients.

  • Author: Christin McKamey
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 4 1x
  • Category: Salads
  • Method: No Cook
  • Cuisine: American
Scale

Ingredients

  • 1 pound baby potatoes (about 2 cups) If they are bigger than bite size, cut them in half
  • 2 medium red beets, peeled and cut into 1 inch pieces
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon ground sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 teaspoons chopped fresh thyme
  • Sweet Mustard Salad Dressing
  • 2 cups baby arugula or mixed baby salad greens
  • 1/2 cup chopped Italian parsley
  • 1/4 cup walnuts

Instructions

  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. In a large bowl, add the baby potatoes and red beets. Add the olive oil, garlic, salt, pepper, and thyme. Stir to combine. Transfer the potatoes and beets to the baking sheet in a single layer. Bake for 45-50 minutes, or until veggies are tender, turning every 15 minutes or so.
  3. While the vegetables are cooking, make the Sweet Mustard Salad Dressing.
  4. When potatoes and beets are ready, assemble the salads. For each serving, in a bowl, add lettuce topped with parsley, potatoes, beets and walnuts. Serve with the Sweet Mustard Salad Dressing. Best served immediately.

Nutrition

  • Calories: 247
  • Sugar: 10
  • Sodium: 290
  • Fat: 12.2
  • Carbohydrates: 31.4
  • Protein: 4.8

Keywords: roasted potato beet salad, beet salad vegan, beet and potato salad, roasted beet salad vegan

*Nutrition information is for salad AND dressing. 

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

3 Comments

  • This is *perfect*, just the ingredients I have in my fridge! Thanks!

    Reply
    • I love when that happens! Enjoy. =)

      Reply

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