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Beet and Potato Salad

Humble potatoes and beets create a robust entree when combined with garlicky wilted greens and blue cheese.

  • servings: 6
Photography: Yunhee Kim

Ingredients

  • 16 baby red or golden beets (about 3 pounds), greens trimmed and reserved
  • 20 fingerling potatoes (about 1 1/2 pounds)
  • Coarse salt, to taste
  • 6 tablespoons extra-virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 5 ounces mild blue cheese (preferably Danish blue), crumbled
  • Freshly ground pepper, to taste

Directions

  1. Step 1

    Bring a large saucepan of water to a boil. Add beets, reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool. Peel and quarter beets.

  2. Step 2

    Meanwhile, put potatoes into another pan, and cover with water by about 1 inch. Add salt, bring to a boil, reduce heat, and simmer until tender, about 10 minutes. Drain, and let cool. Halve lengthwise.

  3. Step 3

    Coarsely chop beet greens (you will need about 4 cups). Heat 2 tablespoons oil in a large skillet over medium heat. Add garlic, and cook, stirring, until golden, 2 to 3 minutes. Add beet greens, and cook until wilted, about 3 minutes. Transfer greens to paper towels to drain.

  4. Step 4

    Toss together beets, potatoes, beet greens, blue cheese, pepper, and remaining oil. Serve immediately.

Source
Martha Stewart Living, August 2007

Reviews (1)

  • 11 Aug, 2010

    Really tasty way to use both the beets and the greens. The blue cheese really "makes" the recipe. Loved it!