Red Beet and Walnut Salad with Lemon Dill Dressing
This Beetroot and Walnut Salad with Lemon Dill Dressing brings together earthy roasted (or steamed) beets, crunchy dry-toasted walnuts, and a delicious zesty fresh dill viniagerette. It is an incredibly easy dish that works just as beautifully for a weekday lunch as it does as a side dish or potluck option.
Prep Time15: minutes minutes
Cook Time: 45minutes minutes
Total Time: 1 hr
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 2 to 4
Ingredients
1 lb raw beets, scrubbed, greens removed cup walnut pieces
4 cup shallots or onions, sliced thin
2 TBSP cup extra virgin olive oil
1 ablespoon fresh lemon juice
Zest of 1 lemon
2 - 3 tablespoon fresh dill, chopped
1 teaspoon maple syrup (or agave)
¼ teaspoon fine sea salt (plus more for finishing)
1 pinch freshly ground black pepper
Instructions
Preheat your oven to 400°F (200°C). Wrap the scrubbed beets tightly in aluminum foil and roast for 45 to 60 minutes. They are ready when a knife slides into the center with zero resistance.
OR steam beets ( find this easier and faster, and it doesn’t heat up our kitchen so much)
While the beets roast, place the walnut pieces in a dry skillet over medium heat. Toast them, tossing frequently, until fragrant and golden brown. Remove them from the pan immediately to stop the cooking process.
In a small bowl, combine the olive oil, lemon juice, lemon zest, maple syrup, flaky sea salt, and half of the chopped fresh dill. Whisk vigorously until the salt mostly dissolves and the dressing emulsifies.
Once the beets are cool enough to handle but still warm, use a paper towel to rub off the skins (they will slip right off). Cut the warm beets into uniform cubes.
In a mixing bowl, toss the warm cubed beets and raw sliced shallots with ¾ of the lemon dill dressing. Let them sit for about 15 minutes.
Transfer the marinated beet and shallot mixture to a shallow serving bowl.
Top the beets with the dry-toasted walnuts. Drizzle the remaining ¼ of the dressing over the top and scatter the remaining chopped dill over the dish. Finish with an extra pinch of flaky sea salt and ground black pepper.
