Rustic Beet and Potato Salad with Mustard Vinaigrette

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Earthy roasted beets and tender potatoes combine in this vibrant salad, tossed with a tangy mustard vinaigrette. This Mediterranean-inspired salad recipe (vegetarian), ready in about 50 minutes, pairs baby red potatoes, small red beets, extra virgin olive oil into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 180 calories and feeds 4, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, halved baby red potatoes
• 3 medium, peeled and quartered small red beets
• 3 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tsp honey
• 2 tbsp, chopped fresh parsley
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat the oven to 400°F. Toss 1 lb halved baby red potatoes and 3 peeled, quartered medium red beets with 1 tbsp olive oil and 1/2 tsp salt on a baking sheet. Roast for 35-40 minutes until tender and edges are slightly caramelized.
2. Step 2: While vegetables roast, whisk together 2 tbsp extra virgin olive oil, 1 tbsp Dijon mustard, 2 tbsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl until emulsified.
3. Step 3: Transfer the roasted potatoes and beets to a large bowl and pour the vinaigrette over them while still warm. Toss gently to coat.
4. Step 4: Stir in 2 tbsp chopped fresh parsley and adjust seasoning with additional salt or pepper if needed. Serve warm or at room temperature.