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Beet & Potato Salad

h / Recipes /  

Beet & Potato Salad

AuthorChester County Food Bank

Inspired by the classic Ukrainian 'vinegret', which is a salad not the dressing, this vibrant dish is common during winter holidays since it features root vegetables but it is welcome to the table for any season!

 3 large potatoes (any will work, but yellow or red are best)
 3 large beets, cut in half (see note)
 6-8 large carrots, peeled
 8 small dill pickles, diced (reserve liquid)
 1 bunch fresh dill, chopped
 1 cup sauerkraut, optional
 ¼ cup extra virgin olive oil
 apple cider vinegar (approx. 3 tbsp or to taste)
 salt & pepper, to taste
 1 cup sweet peas (see note)
 1 small red onion or 2 large shallots
1

Preheat oven to 400°. Line a large baking sheet with foil or parchment. Leave the potatoes and beets unpeeled. Place vegetables onto the prepared pan and cover with foil, sealing the pan tightly. To cook the beets faster, wrap them individually in foil and seal tightly. Roast the vegetables until fork tender. About 20 minutes for the carrots, 30 minutes for potatoes, and 45 minutes for the beets. This step can be done in advance to allow cooling time.

2

Once the vegetables have cooked, remove them oven and cool completely. Once cool, peel the potatoes and beets and dice into pea-sized pieces. Dice the carrots, pickles, and shallot. If using frozen peas, thaw them in hot water.

3

Combine all of the vegetables and dill in a large bowl; add the sauerkraut if desired. Season generously with olive oil, salt, vinegar and small amount of reserved pickle juice. Toss all the ingredients turning from the bottom until well combined. Taste and adjust oil, vinegar, pickle juice, salt and pepper to taste. Refrigerate if not serving immediately.

Ingredients

 3 large potatoes (any will work, but yellow or red are best)
 3 large beets, cut in half (see note)
 6-8 large carrots, peeled
 8 small dill pickles, diced (reserve liquid)
 1 bunch fresh dill, chopped
 1 cup sauerkraut, optional
 ¼ cup extra virgin olive oil
 apple cider vinegar (approx. 3 tbsp or to taste)
 salt & pepper, to taste
 1 cup sweet peas (see note)
 1 small red onion or 2 large shallots

Directions

1

Preheat oven to 400°. Line a large baking sheet with foil or parchment. Leave the potatoes and beets unpeeled. Place vegetables onto the prepared pan and cover with foil, sealing the pan tightly. To cook the beets faster, wrap them individually in foil and seal tightly. Roast the vegetables until fork tender. About 20 minutes for the carrots, 30 minutes for potatoes, and 45 minutes for the beets. This step can be done in advance to allow cooling time.

2

Once the vegetables have cooked, remove them oven and cool completely. Once cool, peel the potatoes and beets and dice into pea-sized pieces. Dice the carrots, pickles, and shallot. If using frozen peas, thaw them in hot water.

3

Combine all of the vegetables and dill in a large bowl; add the sauerkraut if desired. Season generously with olive oil, salt, vinegar and small amount of reserved pickle juice. Toss all the ingredients turning from the bottom until well combined. Taste and adjust oil, vinegar, pickle juice, salt and pepper to taste. Refrigerate if not serving immediately.

Beet & Potato Salad

Additional Notes

Canned whole beats and canned peas will also work in this recipe. You can also use frozen peas; just thaw in hot water.

This recipe works well to make a day in advance. Be sure to keep the reserved pickle juice if serving the next day as you may want to add a little more juice, vinegar, oil or seasoning before serving.