Description
Discover a light, healthy Scandinavian beet and potato salad with caraway, juniper, capers, and a red wine vinaigrette. Easy, flavorful, and perfect year-round!
Ingredients
Scale
Vegetables:
- 3 pounds small, thin-skinned yellow potatoes (i.e., Yukon gold), unpeeled
- 1 pound (about 4 medium) golden (yellow) beets
- ½ medium red onion, coarsely chopped
- 1 cup chopped fresh parsley
- ¼ cup capers, rinsed, drained
Red Wine Vinaigrette:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 3 cloves garlic, minced
- ½ teaspoon salt (optional)
- 1 teaspoon caraway seeds
- 2 teaspoons celery seeds
- 2 teaspoons juniper seeds, crushed
- 1 teaspoon anise seeds
- 1 teaspoon black pepper
Instructions
- Scrub potatoes with a vegetable brush. Fill a large pot half full with water and bring to a boil. Add unpeeled potatoes, cover, and boil about 20-25 minutes (depending on the size of the potatoes), until just tender when pierced with a fork, but firm (do not overcook). Immediately drain water, and place potatoes in a colander. Rinse with cool water and let cool slightly to handle. Slice into circles and set aside.
- Meanwhile, trim the leaves (reserve for a smoothie) and scrub the beets with a vegetable brush. Fill a medium pot half full with water and bring to a boil. Add the unpeeled beets, cover, and bring to a boil. Cook for about 25-30 minutes (depending on the size of the beets) until just tender when pierced with a fork, but firm (do not overcook). Immediately drain water, and place beets in a colander. Rinse with cool water and let cool slightly to handle. Slice into circles and set aside.
- While potatoes and beets are cooking, prepare the rest of the salad ingredients. In a large bowl, add chopped red onion, parsley, and capers.
- In a small bowl, mix the red wine vinaigrette by adding olive oil, vinegar, mustard, salt (optional), caraway seeds, celery seeds, juniper berries (use a mortar and pestle to crush them slightly, or a rolling pin on a cutting board), anise seeds, and black pepper until smooth.
- Add the cooled, sliced potatoes and beets to the large bowl with onion mixture. Gently mix, being careful not to crush the potatoes and beets.
- Pour the vinaigrette over the mixture, and gently mix to distribute dressing.
- Serve immediately. May serve slightly warm, room temperature, or chilled. Makes 12 (about 1 ¼ cups each) servings. Holds well stored in an airtight container in the refrigerator for up to 5 days.
Notes
I prefer to leave the peels on the beets and potatoes, as they are tender and provide more nutrition. You can choose to peel them after they cook, as the peels are easily removed when the vegetables are cooked.
Find golden (yellow) beets at most well-stocked markets or farmers markets.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 152
- Sugar: 3 g
- Sodium: 352 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 3 g