Loaded with antioxidants, this dish is easy and is sure to impress!
2 | Pound | Purple potatoes, peeled and halved or quartered (Salad:) |
1 | Cup | Cooked, peeled, and diced red beets |
1⁄2 | Cup | Minced red onion |
2 | Cup | Lightly packed baby arugula leaves |
1⁄2 | Cup | Coarsely chopped, toasted walnuts |
1⁄2 | Cup | Crumbled good quality Parmesan cheese |
1⁄3 | Cup | Extra virgin olive oil (Dressing:) |
1⁄4 | Cup | Lemon juice |
2 | Teaspoon | Sugar |
2 | Teaspoon | Dijon mustard |
2 | Clove | Garlic, minced |
Salt and freshly ground pepper to taste |
Place potatoes in a large saucepan fitted with a steamer basket. Steam for 15 minutes or until potatoes are tender when pierced with a sharp knife. Let cool then cut into bite-size pieces. Whisk together dressing ingredients in a small bowl and toss with potatoes, beets and onions. Season to taste with salt and pepper; cover and chill for at least 1 hour, stirring occasionally. Just before serving lightly toss arugula with potatoes. Sprinkle with walnuts and Parmesan.
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
Yield | |
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Source | Photo and Recipe courtesy of Potatoes USA |
Prep time | 30 minutes |
Cook time | 15 minutes |
Recipes | Vegetarian Salad |