Marinated beets and dill salad
User Reviews
5
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Servings
2
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Course
Salad
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Cuisine
Vegan, gluten-free
Marinated beets and dill salad
Description
The Marinated Beets and Dill Salad uses whole beets cooked by roasting or boiling, then peeled and chopped into bite-sized pieces. Sweet Vidalia onions and finely chopped dill contribute sweetness and herbal brightness. The dressing is made by emulsifying red wine vinegar, olive oil, sugar, salt, and pepper, then mixed with the beets and dill. Chilling the salad overnight allows the beets to absorb the marinade and soften, enhancing the flavor balance between earthy, sweet, tangy, and fresh herbal notes.
The salad's firm but tender beet texture contrasts with the crispness of raw onion, with dill adding a subtle, fragrant accent. This salad pairs well with roasted meats or as part of a vegetarian meal, offering color and a refreshing palate cleanser.
Because the beets improve with marinating, the salad can be made in advance and kept refrigerated for up to a week, making it a convenient, make-ahead side dish.
Ingredients
- 1 pound beets
- 1 sweet onion preferably Vidalia
- ¼ cup red wine vinegar or regular vinegar
- ⅛ cup olive oil
- dill half a bunch
- 2 teaspoons sugar optional
- salt to taste, a few pinches
- black pepper to taste
Instructions
- Cook beets per your liking - roast them in the oven, each 3 drizzled with olive oil and wrapped in tin foil for about an hour, or boil them, unpeeled, for about 40 minutes to an hour (depending on size of beets), until they are easily poked through with a fork. Roasting preserves more nutrients, but I do find it's a bit more of a hassle. Let cool inside a closed plastic bag (to allow beets to sweat), and peel. You may need to help them with a paring knife.
- Chop beets to medium-sized, or small chunks. If using multi-coloured beets, keep the purple ones separate until the very last minute to preserve colour.
- Chop onion to small pieces and add to beets.
- Chop dill finely.
- Mix all other ingredients in a jar, shaking it to allow the ingredients to emulsify. Dress beets with marinade, and add the dill. Mix well to blend.
- Allow to rest in the fridge overnight, or even a couple of days. The beets will only get better with time (but no more than a week).
User Reviews
Overall Rating
5
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