Roasted Potato, Beet and Radish Salad with French Vinaigrette (GF)

This Roasted Potato, Beet, and Radish Salad is delicious, filling, and so healthy. Great any time of the year, this is a wonderful change of pace from your normal side dishes and salads.

Have you ever gotten an idea for dinner and have it morph into something totally different? Well that’s what happened yesterday with this potato, beet, and radish salad.

I was out running errands and decided that I wanted a salad for dinner. This started me day dreaming of roasting vegetables and tossing them with dressing. Mmmm, one of my favorite salads is green beans and potatoes with French vinaigrette. Maybe I could make a variation of that?

So I wandered through the produce section in the grocery store and found Chioggia beets and red skinned potatoes – the perfect foundation for the salad. Then a beautiful array of radishes caught my eye and the salad took another turn.

What if I added a variety of crunchy radishes to the roasted vegetables? Hmmm, that could be interesting. Yep, that’s what I made for dinner. The Artist was happy with the vegetarian meal and then we splurged on a decadent dessert!

Have you ever seen a Chioggia beet? From the outside they look similar to regular red or purple beets with a pinker hue. But when you cut into them they are shockingly beautiful. They have concentric fuchsia and white colored rings. When you chop them they look like a pile of candy cane candies. They originated in Northern Italy, near Venice, in the town of Chioggia. Unfortunately the vivid colors fade when they cook, but they are still delicious.

In addition to the regular red radishes that are usually available, I found two less common varieties that are fun to play with. Have you ever seen a black radish? No surprise, their skin is black, but the center flesh is creamy white. Beautiful contrast.

The other one is always a favorite and fun to have on any crudité platter. It is the watermelon radish. Rather pale and plain on the outside, when you slice into it you discover it has an incredible magenta center. 

I learned to make a classic French vinaigrette from a Parisian friend who was very particular and insisted I make it exactly the same way every time. Since then I have experimented with minor changes, but I always come back to the original. My friend was right; the classics stand the test of time.

This dish is perfect as part of a buffet, it makes a beautiful vegetarian/vegan main course, or serve it as a side dish to a steak, chop, or grilled chicken. If you have other root vegetables in your refrigerator, feel free to chop them up and add them. The more the merrier!

 

So my ordinary tossed green salad completely changed direction and became a filling and healthy main course. This Roasted Potato, Beet, and Radish Salad is wonderful all year long! What are some of your favorite spur of the moment creations?

Enjoy and have a wonderful weekend my friends!

 

If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!

 

Ingredients needed for Roasted Potato, Beet and Radish Salad:

• Salad: Beets, potatoes, shallots, olive oil, rosemary
• Thyme, radishes, vinaigrette, salt and pepper
• Vinaigrette: vinegar, olive oil, Dijon mustard, shallots
• Salt and pepper

 

PRO Tip:

When working with hard, dense vegetables like beets, make sure you are using a very sharp knife. You don’t want it to slip and cut you because you had to put extra pressure on it. Use a steel and tune up the edge of your knife before using it.

 

PRO Tip:

As always, cut a slice off one end of any round produce first to give you a flat surface to stabilize them so they won’t be rolling around on the cutting board!

 

How to make Roasted Potato, Beet and Radish Salad:

1. Prepare the Salad: Place the oiled beet cubes in a 9×13-inch baking pan, sprinkle with salt and pepper and roast at 400°F for 20 minutes.
2. Add the potatoes and shallots to the beets, drizzle with more olive oil, and sprinkle with rosemary, thyme, salt and pepper. Toss to combine and coat everything with the oil and seasonings.
3. Continue baking for 15 to 20 more minutes until fork tender. Set aside to cool to room temperature.
4. Make the Dressing: Combine all the vinaigrette ingredients in a jar with a tight-fitting lid. Shake vigorously until the dressing is emulsified.
5. Assemble the Salad: Transfer cooled vegetables to a mixing bowl, add the radishes, and toss gently with 2 to 3 tablespoons of the vinaigrette. Taste and adjust seasonings, adding more vinaigrette if desired.
6. Serve cool or at room temperature.

 

PRO Tip:

Because this salad can be served at room temperature, it is a wonderful option for a buffet supper or potluck dinner. Keep it in mind next time you have an event coming up.

 

Recommended Tools (affiliate links; no extra cost to you):

• Chef’s knife
• Paring knife
• 9×13-inch baking pan
• Salad tongs

 

Gluten-Free Tips:

This dish is delicious, healthy, and naturally gluten-free!

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

 

 

 

Create a New Tradition Today!

 

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Jan 2013. The article was updated in 2024.