Beet And Walnut Salad With Dill
These roasted beet slices are a vibrant and wholesome addition to your meal. Earthy beets are dressed in a flavorful combination of red wine vinegar, olive oil, fresh dill, and garlic, creating a refreshing dish that is finished off with a sprinkle of toasted walnuts for added crunch. Enjoy this delightful recipe as a colorful side or a satisfying vegetarian main course.
— Constant Cookbook
Ingredients
- 8 small beets, about 2 1/2 lb. total
- 1 1/2 Tbs. red wine vinegar, plus more as
- needed
- 1 Tbs. extra-virgin olive oil
- 2 Tbs. chopped fresh dill
- 1 garlic clove, minced
- Sea salt, to taste
- 1/3 cup coarsely chopped toasted walnuts
Instructions
- Preheat an oven to 375°F.
- Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve the greens for another use. Place the beets in a baking dish and cover with water by about 1/4 inch. Cover the dish tightly and bake until the beets can be easily pierced with a knife, about 45 minutes or more, depending on the size of the beets.
- When the beets are cool enough to handle, peel and cut into thin slices. Place the beets in a medium bowl, add the 1 1/2 Tbs. vinegar and toss together gently. Let stand for 30 minutes.
- Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break. Taste and add more vinegar, if needed. Stir in the walnuts and serve. Serves 4.
- Williams-Sonoma.
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