This golden beet, potato and green bean salad makes an easy and delicious side or lunch. Simple flavors, allowing the ingredients to shine, it’s also perfect for your picnics and lunchboxes.
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Potato salad is another of those things I was never that into, like coleslaw – often there was way too much mayo for my liking – until I started playing around with a bit. When I got some lovely looking pink new potatoes in our vegetable box not so long ago, I felt it only right they went in to some kind of potato salad. It seemed the perfect way to truly enjoy their flavor.
Then, having some green beans and golden beets in the box as well, this salad almost made itself. The result was a delicious, hearty and colorful salad, perfect as a side or for lunch.
My beet conversion
As you might have noticed, I do like beets/beetroot in many forms, like beetroot brownies, beetroot tarte tatin, winter beet salad or beet and black bean burgers. However I can see how some people don’t and know I wasn’t the hugest fan when I was younger. I think that was mainly because, like a lot of people, my experience was limited to over-vinegared pickled versions.
As a student, I was introduced to a really simple beetroot and cucumber salad dressed with lemon, olive oil and black pepper. It converted me to thinking beets were not so bad after all and from there, they’ve made their way into many a dish.
Golden beets were still something I hadn’t come across until relatively recently, though, and I still don’t see them that often. However I do make a point of enjoying them as a vegetable in themselves rather than in things, as I might with the more common purple ones. They have a lovely flavor that is that bit milder, less earthy and sweeter than your regular beet. They were the perfect thing to add in with the new potatoes I had in this salad.
How to make this beet, potato and green bean salad
This is a salad I would suggest at least part making in advance, as you get the best flavor out of the beets if you roast them in the oven, while the potatoes and beans are best boiled or steamed.
I roasted the beets whole when I had the oven on for other things a day or two before – they keep in the fridge for a few days this way. Then peel them and chop up when needed. If this isn’t possible, you can also boil the beetroot but do this separately as color tends to bleed from them.
The dressing is fairly light but compliments the rest of the ingredients. The chives and red onion add a little extra ‘zing’ and flavor as well.
This golden beet, new potato and green bean salad is so easy and makes a tasty lunch or side. While I had it cold, it would also work well warm if this suits what you are having it with better. Plus it’s great to pack for a picnic or lunchbox (and if you need more packable salads, see this collection of make ahead salads).
The mix of colors, textures and subtle flavors is delicious and as a bonus, pretty healthy. I can definitely see myself having this again soon.
Try these other salads great for lunch:
- Caprese quinoa salad with beet and avocado
- French lentil salad with feta, fennel and celery
- Butternut squash wild rice salad
- Plus get more lunch recipes in the archives.
Golden beet, green bean and new potato salad
- 6 oz new potatoes 170g
- 2 oz green beans 55g, trimmed
- 5 oz golden beets 140g, approx, cooked - ideally roasted
- 1 shallot approx, or 1/4 small red onion
- 6 chives approx
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1/4 tsp sugar or a little less, to taste
- salt and pepper
- Scrub the potatoes and cut into bite-sized pieces. Cut the beans into around 1in lengths.
- Put the potatoes in a pan with plenty of water and bring to the boil. Simmer for around 8min until just starting to be tender and add the beans. Cook for another two minutes until both are tender. Drain and rinse well with cold water to stop them cooking and cool.
- While the potatoes are cooking, peel and chop the beetroot into bite-sized pieces, finely chop the shallot/onion and chives.
- Add the beetroot, onion and chives to the potatoes and beans.
- Whisk together the oil, lemon juice, sugar and a little salt and pepper and toss with the vegetables then serve.
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