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 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.05/serving

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

Instructions

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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