Rainbow Root Salad

This salad is autumn on a plate, comforting, vibrant, and just tangy enough to wake up the rest of your meal. Warm roasted potatoes and sweet beets meet crisp, peppery radish for that cozy meets fresh balance. Perfect as a side, or add protein to make it a meal! 😋

Ingredients

1 lb baby potatoes, halved
3 medium beets, cooked/roasted, peeled & cut in ¾" chunks
1 cup rainbow/watermelon radishes, thinly sliced
½ small red onion, very thinly sliced
½ cup toasted walnuts or pumpkin seeds (optional)
2 Tbsp chopped dill or parsley
Flaky salt & pepper
Olive oil

Maple-Mustard Cider Dressing
3 Tbsp olive oil
1½ Tbsp apple cider vinegar
1 Tbsp maple syrup
2 tsp Dijon mustard
½ tsp kosher salt
¼ tsp black pepper
Optional: ½ tsp prepared horseradish or a pinch of smoked paprika

Directions

Toss potatoes with 1–2 Tbsp olive oil, salt & pepper. Roast at 425°F for 18–22 min until golden and tender.
Add 1 tsp oil to the beets, toss, and then slide onto the tray for the last 5–7 min to warm (helps flavours meld).
In a bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon, salt, pepper, and horseradish/paprika if using.
In a large bowl, add warm potatoes and beets. Drizzle over ⅔ of the dressing; toss gently.
Fold in radishes, red onion, herbs, and, if using, the nuts/seeds. Add more dressing, salt, or pepper as needed.