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Can’t-Be-Beet Roasted Potato Salad

Total Time

Prep: 20 min. Bake: 35 min.


9 servings

“You'll love the combination of beets and balsamic dressing in this lovely addition to your holiday meal!” -Jennifer Fisher of Austin, Texas


  • 1-1/2 pounds small red potatoes, halved
  • 2 medium red onions, cut into wedges
  • 1/2 teaspoon salt, divided
  • 2 tablespoons olive oil
  • 1-1/2 pounds fresh beets, peeled and cut into wedges
  • 2/3 cup reduced-sodium chicken broth or vegetable broth
  • 1/3 cup balsamic vinegar
  • 2 teaspoons brown sugar
  • 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley


  1. Place potatoes and onions in two 15x10x1-in. baking pans coated with cooking spray. Sprinkle with 1/4 teaspoon salt; drizzle with oil and toss to coat.
  2. Place beets in pans (do not stir). Bake, uncovered, at 425° for 35-40 minutes or until vegetables are tender.
  3. For dressing, in a small saucepan, combine the broth, vinegar, brown sugar, thyme, pepper and remaining salt. Bring to a boil. Reduce heat; simmer, uncovered, until reduced to 1/3 cup.
  4. Transfer vegetables to a large bowl. Drizzle with dressing and toss to coat. Sprinkle with parsley.

Nutrition Facts

3/4 cup: 135 calories, 3g fat (0 saturated fat), 0 cholesterol, 244mg sodium, 24g carbohydrate (10g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

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