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Beet and Walnut Salad with Dill

The night before your picnic, you can bake the beets, toss them with the vinegar and marinate them in the refrigerator. Then add the remaining ingredients the next day. This salad is also delicious served with poached salmon, or sauté the beet greens and pair them with the beets. A mandoline helps you cut the beets into neat, even slices.

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

Directions:

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.