Last Updated on 6 months ago by Neha Deshmukh

Beetroot & Potato Salad Recipe – Pomegranate, Almond & Cranberry Delight

Introduction

Oh, this salad! It’s honestly one of those recipes that just feels like sunshine in a bowl. I first made it for a summer picnic, and it was an instant hit. The vibrant colours, the sweet and tangy flavours… it’s just so refreshing! It’s a little bit different from your usual potato salad, thanks to the earthy beetroot and bursts of sweetness from pomegranate and cranberries. Trust me, you’ll love it. It’s perfect as a light lunch, a side dish, or even a colourful addition to a potluck.

Why You’ll Love This Recipe

This Beetroot & Potato Salad isn’t just delicious; it’s packed with goodness! It’s a fantastic way to get your veggies in, and the combination of flavours and textures is seriously addictive. Plus, it’s relatively easy to make, even if you’re not a seasoned chef. It’s a beautiful salad that’s sure to impress, and it’s a wonderful change from the usual.

Ingredients

Here’s what you’ll need to create this delightful salad:

• 5 medium beetroot
• 2 medium potatoes
• 3 tablespoons almonds, roughly chopped
• ¼ cup pomegranate arils
• ¼ cup dried cranberries
• 1 tablespoon garlic cloves, minced
• Salt to taste
• Pepper to taste
• Chili flakes to taste (optional)
• 1 tablespoon honey
• 1 tablespoon mayonnaise
• ¼ cup sour cream

Ingredient Notes

Let’s talk ingredients! A few little tips to make this salad even better:

• Beetroot: Beetroot is a nutritional powerhouse, full of antioxidants and fibre. You can find them in a range of colours – red is the most common, but golden beets are also lovely and won’t stain your hands as much!
• Sour Cream vs. Yogurt: Traditionally, many Indian recipes use yogurt instead of sour cream. Feel free to swap in ¼ cup of plain yogurt for a tangier, lighter salad. In some regions, especially in North India, dahi (yogurt) is preferred for its cooling properties.
• Almonds: I love using slivered or chopped almonds for that lovely crunch. You can even lightly toast them in a dry pan for extra flavour. Cashews also work beautifully if you prefer!
• Pomegranate: Pomegranate arils add such a beautiful jewel-toned colour and a lovely burst of sweetness. If pomegranates aren’t in season, you can sometimes find them pre-seeded, which saves a lot of time.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 400°F (200°C). Wrap each beetroot individually in aluminum foil and roast for 45-60 minutes, or until they’re easily pierced with a fork. Once cooled enough to handle, peel them (the skin should slip off easily!) and dice them into bite-sized pieces.
2. While the beets are roasting, boil the potatoes until they’re tender. Peel them once they’ve cooled down and grate them. Don’t worry if they’re a little warm, just make sure they aren’t steaming hot.
3. In a large bowl, combine the grated beets, potatoes, pomegranate arils, chopped almonds, dried cranberries, and minced garlic.
4. Now for the dressing! Add the honey, mayonnaise, sour cream, chili flakes (if using), salt, and pepper to the bowl.
5. Mix everything together really well, making sure all the ingredients are coated in the dressing.
6. Cover the bowl and refrigerate for at least 30 minutes. This allows the flavours to meld together beautifully.

Expert Tips

A few little secrets to make this salad perfect:

• Roasting Beets: Don’t skip the foil! It helps the beets steam and cook evenly. You can also check for doneness by piercing with a knife – it should slide in easily.
• Grating Potatoes: To prevent the grated potatoes from sticking together, you can rinse them briefly under cold water and pat them dry.
• Flavour Balance: Taste as you go! Adjust the honey, salt, pepper, and chili flakes to your liking. A little squeeze of lemon juice can also brighten up the flavours.

Variations

Let’s get creative!

• Vegan Adaptation: Swap the mayonnaise for a vegan mayo and use a plant-based sour cream alternative.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check the ingredients in your mayonnaise and sour cream to ensure they are certified gluten-free if needed.
• Spice Level Adjustment:
  • Mild: Omit the chili flakes altogether.
  • Medium: Use a pinch (about ¼ teaspoon) of chili flakes.
  • Spicy: Add ½ – 1 teaspoon of chili flakes, or a finely chopped green chili.
• Festival Adaptations: During Navratri or other fasting periods, you can skip the potatoes and use singhara (water chestnut) flour dumplings instead. For Diwali, a sprinkle of toasted coconut flakes adds a festive touch.

Serving Suggestions

This salad is fantastic on its own, but it’s even better with…

• Garlic breadsticks
• Whole-grain bread
• Grilled chicken or fish
• As a side to a hearty Indian thali

Storage Instructions

Leftovers? Absolutely! Store the salad in an airtight container in the refrigerator for up to 3 days. The flavours actually get even better overnight!

FAQs

Let’s answer some common questions:

1. Can I make this salad ahead of time? How long will it keep? Yes, you can! It actually tastes better after the flavours have had a chance to meld. It will keep in the fridge for up to 3 days.
2. What’s the best way to peel beets without staining everything? Wear gloves! Seriously, it’s a lifesaver. You can also peel them under running water to minimize the mess.
3. Can I use a different type of nut instead of almonds? Absolutely! Walnuts, pecans, or even pistachios would be delicious.
4. Is it necessary to use both mayonnaise and sour cream? Can I substitute one for the other? Not necessarily. You can use all mayonnaise or all sour cream, but the combination gives a lovely balance of flavour and texture.
5. My salad tastes too earthy. How can I balance the flavours? Add a little more honey or a squeeze of lemon juice. A pinch of sugar can also help.
6. Can I roast the beets and potatoes together? You can, but they’ll cook at different rates. It’s best to roast the beets first, then add the potatoes for the last 20-30 minutes.