Beet and Walnut Salad with Dill
Ready In: 1 hr 25 mins
Serves: 4
Ingredients
- 8 small beets (about 2 1/2 lb. total)
- 1 1⁄2 tablespoons red wine vinegar, plus more as needed
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh dill
- 1 clove garlic, minced
- sea salt, to taste
- 1⁄3 cup coarsely chopped toasted walnuts
Directions
- Position a rack in the center of an oven and preheat to 375°F.
- Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve greens for another use.
- Place the beets in a baking dish and cover with water by about 1/4 inch.
- Cover tightly and bake until they can be easily pierced with a knife, about 45 minutes or longer, depending on the size of the beets.
- When the beets are cool enough to handle, peel and cut into thin slices.
- (A mandoline helps make neat, even slices.) Place the beets in a bowl, add the 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.
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