A 25‑minute roasted beetroot and potato salad – sweet yellow beet, fluffy mash, zingy lime crème fraîche and crunchy sunflower seeds for 14.5 g protein per serve.
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Why You’ll Love This Beetroot & Potato Salad
- Fast comfort food: On the table in 25 minutes.
- Colour & crunch: Golden beet, bright greens and toasted seeds.
- Balanced macros: 692 kcal with 14.5 g protein – a filling vegetarian main.
I love this recipe because it’s so colourful and I know I’m getting all sorts of veggie goodness! It’s really easy as well, and is a great way to get extra beets into my diet.
I’m not normally a big fan, but these fit really well in this combo!
Ingredients & Substitutions
- Pre‑cooked beetroot – 1 medium: Vacuum pack saves time; roasted beetroot cubes work too.
- Medium potatoes – 4 (400 g): Swap with sweet potatoes for extra beta‑carotene.
- Crème fraîche – 80 g (⅓ cup): Use soy yoghurt for vegan version.
- Lime – ½, zest and juice: Lemon if preferred.
- Olive oil – 1 tbsp: Rapeseed oil alternative.
- Sunflower seeds – 3 tbsp: Toasted walnuts for a nutty swap.
- Baby leaf salad – 2 cups: Spinach or lamb’s lettuce work fine.
- Sea salt & black pepper – to taste.
How to Make Beetroot & Potato Salad
Boil potatoes
Peel, chop, simmer 12 min until tender.
Mash
Drain, season, mash gently – keep some texture.
Mix dressing
Whisk crème fraîche, lime zest, juice, oil, salt, pepper.
Assemble plate
Dice beetroot, spoon crème fraîche over, add baby leaves, drizzle oil, sprinkle seeds.
Serve
Potatoes on the side, eat warm.
Pro Tips
- Warm plate, cold crunch: Keep potatoes hot while assembling beet salad for temperature contrast.
- Toast seeds: 2 min dry‑pan toast deepens flavour.
- Zest first: It’s easier to zest citrus before juicing.
Variations
- Vegan beetroot potato salad: Use soy yoghurt and add pinch nutritional yeast.
- Herby twist: Stir chopped dill into dressing.
- Roasted beetroot potatoes: Roast raw beet and potato cubes together 30 min, toss with dressing.
Serving Suggestions
- Pair with fried chickpeas and courgette for extra protein.
- Serve chilled next day for picnic – dressing doubles as dip.
- Add grilled halloumi cubes for a heartier plate.
Warm beetroot and potato salad with lime crème fraîche and sunflower seeds – vegetarian, ready in 25 minutes.
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Peel, then chop and boil the potatoes until soft. Zest and juice the lime.
4 medium potatoes, ½ lime
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In the meantime, mix the creme fraiche with the lime zest, juice and some salt, pepper and 1 tbsp of olive oil to make it smooth.
⅓ cup creme fraiche, 1 tbsp olive oil
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Chop the beetroot and put it on a plate, drizzle the creme fraiche over the beetroot, add the baby leaf on top, drizzle some more olive oil over it and sprinkle the sunflower seeds on top.
1 beetroot, pre-cooked, 2 cups baby leaf salad, 3 tbsp sunflower seeds
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Gently mash the potato and serve on the side. That’s it!
Swap the creme fraiche for a soy yogurt or dip. Yummy!
Jansen’s pro tip
If you’re a ‘crunch’ lover, swap out the sunflower seeds for your favourite nuts, and chop them roughly. Sprinkle over the dish just before serving.
Nutrition Facts
Roasted Beetroot & Potato Salad with Lime Crème Fraîche
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Frequently Asked Questions
Is beetroot potato salad healthy?
Yes – high in fibre, vitamin C and slow carbs; sunflower seeds add healthy fats.
Can I use canned beetroot?
Rinse off pickling brine first to avoid overpowering vinegar.
How do I make it gluten‑free?
Recipe is naturally gluten‑free – just check crème fraîche label.
Storage & Meal‑Prep
Keep components separate up to 2 days. Mash reheats well in microwave 1 min; drizzle fresh dressing before serving.