Mixed Vegetable Salad with Beets

Looking for a vibrant, refreshing, and nutrient-packed salad that’s bursting with flavor? Look no further than the Mixed Vegetable Salad with Beets – a colorful, crunchy, and wholesome dish that’s as delicious as it is healthy! 🥗🌈

Why You’ll Love It:
This salad is a fresh and exciting twist on the classic veggie combo. Earthy, sweet roasted beets add a rich, savory depth, perfectly complemented by crisp greens, crunchy veggies, and a zesty dressing. It’s not only packed with flavor, but also loaded with vitamins, antioxidants, and fiber to fuel your body and leave you feeling great!

A Burst of Color & Flavor in Every Bite:
The deep, earthy sweetness of roasted beets contrasts beautifully with the freshness of cucumbers, carrots, and mixed greens. The textures blend perfectly – crunchy, tender, and juicy all at once – while the tangy dressing ties it all together for a mouthwatering flavor experience. It’s a salad that’s anything but boring!

Healthy & Energizing:
Beets are packed with nutrients like folate, vitamin C, and potassium, making this salad an excellent choice for boosting your health. The combination of fresh veggies and beets delivers a satisfying crunch with every bite, leaving you energized and feeling good. Plus, it’s a light yet filling dish, perfect for lunch, dinner, or a side to your favorite main course.

Simple Yet Satisfying:
This salad is quick and easy to prepare, and the best part? You can make it your own! Add extra veggies, toss in some protein like grilled chicken or chickpeas, or sprinkle on a little cheese for extra richness. It’s versatile enough for any dietary preference and perfect for any occasion, whether it’s a casual lunch or a fancy dinner.

Perfect for Every Season:
Whether you’re craving something light and refreshing for warmer months or want a colorful, comforting dish for fall, this Mixed Vegetable Salad with Beets fits the bill. It’s a salad that’s always in season and always satisfying!

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Ingredients

• 1/2 pound red beets (about 3 small), peeled and cut into 1/4-inch cubes

• 1 pound Yukon Gold potatoes, unpeeled and cut into 1/4-inch cubes

• 1 cup peeled and diced carrots (about 2 medium)

• 1 cup canned sweet peas, rinsed and drained

• 1/2 cup minced red onion (about 1/2 medium)

• 2 tablespoons sweet pickle relish

• 1/4 cup chopped fresh parsley, plus more for garnish

• 1/2 cup mayonnaise

• 2 tablespoons white wine vinegar

• 1/2 tablespoon Dijon mustard

• 1/2 teaspoon coarse salt

• 1/4 teaspoon freshly ground black pepper

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Directions

• Place the beets in a medium-size pot over high heat and cover with cold water. In a separate medium pot, do the same with the potatoes. Bring both to a boil, then reduce the heat to simmer. Cook until the beets and potatoes are tender (but not overly soft), and a knife can easily pierce them, about 8-10 minutes depending on their size. Drain and set the beets aside to cool.
• Transfer the potatoes to a large mixing bowl, and place the pot with their cooking water back on the stove over medium-high heat. Add the carrots and simmer until tender, about 4-6 minutes.
• Add the carrots to the bowl with the potatoes along with the peas, onion, pickle relish, and parsley. In a separate small bowl, whisk together the mayonnaise, white wine vinegar, mustard, salt, and pepper.
• Add the dressing to the veggies and carefully fold to incorporate with a rubber spatula. Place the beets in their own container. Cover and refrigerate everything for at least 3 hours, or preferably overnight. 
• Just before serving, toss in the beets, season to taste with additional salt and pepper if necessary, and garnish with parsley. Serve chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days.

If you’re ready to enjoy a fresh, vibrant, and nutrient-packed dish that’s bursting with flavor, Mixed Vegetable Salad with Beets is the way to go. Your taste buds – and your body – will thank you! 🥕❤️🍴