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Marinated beets and dill salad

This salad brings together the holy trinity of Eastern-European Jewish cooking: beets, dill, and sweet onion, binding them with a perfect, simple vinegary marinade. The recipe can easily be scaled up to feed more for a big dinner.

Servings: 2
Course: Salad
Cuisine: Vegan , gluten-free

Ingredients

  • 1 pound of beets
  • 1 sweet onion preferably Vidalia
  • ¼ cup red wine vinegar or regular vinegar
  • ⅛ cup olive oil
  • Half a bunch of dill
  • 2 teaspoons sugar optional
  • A few pinches of salt to taste
  • pepper to taste

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Chop onion to small pieces and add to beets.
  4. Chop dill finely.
  5. 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.
  6. 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).