Beet, Potato and Walnut Salad

By Zachari Breeding, MS, RDN, LDN, FAND

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Prep Time: approximately 15 minutes
Cook Time: about 45 minutes
Yields 8 portions

1 ½ pounds beets, scrubbed, halved
1 ½ pounds fingerling potatoes, halved lengthwise
3 tbsp olive oil
3 tbsp chervil, minced
2 tbsp red wine vinegar
¼ cup chives, fresh, chopped
½ cup walnuts, chopped
1 tbsp kosher salt (or to taste)
2 tsp. black pepper (or to taste)


Preheat oven to 450 degrees. Toss beets in 1 TB olive oil, seasoning with salt and pepper, and wrap in a large piece of aluminum foil forming a crimped pocket. Bake on a wire rack for 30 minutes. Remove and allow to cool. Rub with a paper towel to remove outer skin (using gloves), and cut into ½”-1″ cubes. Toss with vinegar and chives. Set aside.

Meanwhile, toss potatoes in remaining oil and season with salt and pepper. Arrange on baking dish, flesh side down. Bake 15 minutes. Toss potatoes and combine with walnuts. Cook until walnuts are toasted and potatoes are golden; about 8-10 minutes.

Transfer potato walnut mixture to large bowl. Toss with beet mixture and chives; combine well. Serve immediately.


Calories 349; Fat 11g; Saturated Fat 1g; Cholesterol 0mg; Sodium 469mg; Carbohydrate 62g; Fiber 15g; Sugars 35g; Protein 37g