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Maple Potato and Beet Salad

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Maple Potato and Beet Salad is a light, yet hearty fall salad loaded with mustard flavor.Maple Potato and Beet Salad is a light, yet hearty fall salad loaded with mustard flavor.

A mixture of golden and Candystripe beets plus diced Yukon Gold potatoes are roasted in a hot oven until tender and fragrant. Both the beets and potatoes are tossed with a mixture of fresh greens, herbs, and a tangy, spicy maple vinaigrette. Top this potato and beet salad with sliced almonds. This salad makes for the perfect main course side salad or appetizer dish. Add it to the menu of your next dinner party!

Good morning, everyone! Let’s be honest for a second. I definitely start preparing for Thanksgiving and fall-themed food for the following year the second Thanksgiving dinner ends. I just can’t help myself. Fall foods are normally so comforting, warming, and hearty. Mashed potatoes, roasted vegetables, and apple pies are just a few of my favorite things. I seriously could just go on and on about all of the autumn recipes I’m obsessed with.

Since I like to keep things short and sweet on this here blog, I’ll save you guys the rambling sesh I was planning. Case in point…I love fall foods.

I think a common misconception when thinking about fall foods, is automatically jumping to the conclusion that they’re heavy and not-so-good for you. I think salads are a great way to celebrate fall flavors without pushing the envelope in calories. This potato and beet salad is a must-have fall salad. Roasted potatoes keep the dish on the hearty side, but the fresh greens, roasted beets and light mustard vinaigrette keeps it fresh. Maple syrup brings in some sweetness and fall-flavored notes. Make it soon and you will love it. I promise!

Pair this potato and beet salad with an English-style IPA. Have a great Tuesday! xo

Maple Potato and Beet Salad is a light, yet hearty fall salad loaded with mustard flavor.

Maple Potato and Beet Salad is a light, yet hearty fall salad loaded with mustard flavor.

Maple Potato and Beet Salad



Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes


  • 1 pound beets I used a mixture of Candystripe and Golden beets, peeled and cut into bite-sized pieces
  • 6 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • sea salt and black pepper
  • 1 pound Yukon Gold potatoes cut into bite-sized pieces
  • 2 tablespoons mustard
  • 1 tablespoon prepared horseradish
  • 2 tablespoons maple syrup
  • 2 cups fresh greens I used a combination of arugula, baby kale and spinach
  • 1/4 cup chopped green onions
  • 1/4 cup chopped parsley
  • 2 tablespoons sliced almonds optional
  • 1/2 cup mascarpone cheese room temperature (optional)


  • Preheat your oven to 400 degrees F and line a large baking sheet with foil. To a large bowl, combine the beets, 2 tablespoons olive oil, and 1 tablespoon red wine vinegar. Season with sea salt and black pepper and toss to combine. Pour the mixture onto the prepared baking sheet and roast for 45 minutes or until tender. Remove from heat and set aside to cool.
  • While the beets are cooling, prepare your potatoes. In a large bowl, toss the potatoes with 2 tablespoons of olive oil and sea salt and black pepper. Pour the mixture onto another baking sheet that has been lined with foil. Place them in the oven and roast for about 30 minutes or until tender and golden. Remove from heat and let cool slightly.
  • In a large bowl, whisk together the remaining 2 tablespoons olive oil, 2 tablespoons red wine vinegar, sea salt, black pepper, mustard, horseradish and honey. Add the potatoes, greens, green onion and parsley to the bowl. Toss to combine. Then gently fold in the roasted beets.
  • Serve the beet salad topped with sliced almonds and with mascarpone cheese alongside. Enjoy!

Recipe adapted from Bon Appetit.

Maple Potato and Beet Salad is a light, yet hearty fall salad loaded with mustard flavor.

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I’m the voice, author, creator, and photographer behind Cooking and Beer. We started things about 10 years ago and Cooking and Beer has morphed and grown into what it is today: providing hundreds of recipes to thousands of people.

9 Responses

  1. Muahaha, with Canadian Thanksgiving long passed, I don’t have to worry about such ordeals ;) I know you will come up with something awesome! This salad, though, I just cannot get over how beautiful it is. I could eat it all right now!

  2. Love the flavor combos. I can not wai to try maple syrup with beets, they sound like the perfect marriage of flavors.

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Hello! I'm Justine.

I’m a blogger and web developer from the beautiful state of Oklahoma, where my loving husband, two adorable kids, and two mischievous dogs keep me on my toes 24/7. My idea of heaven includes endless summer days, getting lost in a good book, and whipping up some delicious homemade bread.


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