Enjoy this beet salad and pretend you are dining in Russia or Central Europe with flavors indigenous to that cuisine. What may be a bit different is the preparation of both the beets and the potatoes. The beets are roasted whole in foil and then peeled and cubed. The potatoes are cubed, dressed, and roasted until lightly browned. The roasted beets and potatoes each have distinct and satisfying flavors so you may wonder why you would combine them. When you taste this dish, you will probably agree that the whole is greater than the sum of the parts.
Allow the salad flavors to blend for an hour or so before serving. The flavors are best at room temperature. If you have enough salad for another day, know that the color will have intensified in the dressing. Your salad will be quite red. Let the dish warm up to room temperature before serving it.
For the dressing and the garnish, use fresh herbs if at all possible. This makes a world of difference in the flavor of the salad and the bright green sings against the beets.
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