Peruvian Purple Potato and Beet Salad with Goat Cheese

A vibrant and flavorful salad featuring roasted purple potatoes and beets, creamy goat cheese, and a tangy balsamic vinaigrette. Perfect as a light lunch or a colorful side dish.

Prep Time

15 minutes

Total Time

45 minutes

Calories

475

Level

Easy

Yields

4 servings

Cost

£2.05

Season:

☀️ Summer

Meal Type:

Lunch•Dinner•Salad•Side Dish

Cuisine:

Cooking Style:

Dietary:

Mood:

Ingredients

Servings

1lbPurple Potatoes(Small to medium size, cut into 1-inch cubes)

£1.20

1lbBeets(Red or golden, peeled and cut into 1-inch cubes)

£0.90

3tablespoonsOlive Oil(Divided)

£0.35

2sprigsFresh Thyme(Optional)

£0.40

0.5teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

4ozGoat Cheese(Crumbled)

£2.20

5ozArugula(Or mixed greens)

£1.60

0.3cupToasted Walnuts or Pecans(Roughly chopped (optional))

£1.10

3tablespoonsBalsamic Vinegar

£0.20

1teaspoonDijon Mustard

£0.05

1teaspoonHoney or Maple Syrup(Optional, for sweetness)

£0.10

1cloveGarlic(Minced (for dressing))

£0.08

Total Cost

£8.21

£2.05 per serving

The Method

1
Preheat oven to 400°F (200°C).
2
In a large bowl, toss the cubed purple potatoes and beets with 2 tablespoons of olive oil, thyme sprigs (if using), salt, and pepper.
3
Spread the potatoes and beets in a single layer on a baking sheet.
4
Roast for 25-30 minutes, or until tender and slightly caramelized, flipping halfway through.
5
While the vegetables are roasting, prepare the balsamic vinaigrette. In a small bowl, whisk together the balsamic vinegar, remaining 1 tablespoon of olive oil, Dijon mustard, honey (if using), and minced garlic. Season with salt and pepper to taste.
6
Once the potatoes and beets are roasted, let them cool slightly.
7
In a large bowl, combine the arugula (or mixed greens), roasted potatoes and beets.
8
Pour the balsamic vinaigrette over the salad and toss gently to coat.
9
Top with crumbled goat cheese and toasted walnuts (if using).
10
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (310g)

475 kcal / 1987 kJ

Carbs

43g

17% of RDA

Fat

30g

43% of RDA

Protein

14g

28% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

13 g

14% of RDA

Sodium

380 mg

17% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Roasting the potatoes and beets separately will help them cook more evenly.

If you don't have purple potatoes, you can use regular potatoes or sweet potatoes.

For a vegan option, omit the goat cheese or substitute with a plant-based cheese alternative.

Add other vegetables like roasted carrots or Brussels sprouts for extra flavor and nutrients.

To toast walnuts, spread them on a baking sheet and bake at 350F (175C) for 5-7 minutes, or until fragrant. Alternatively, toast in a dry skillet over medium heat, stirring frequently.

Cooking Equipment

Oven

Baking Sheet

Mixing Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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