Description
This Simple Beet Salad features tender roasted beets tossed in a tangy, dill-infused dressing with shallots. Roasting the beets enhances their natural sweetness, while the bright dressing adds a refreshing zing, making it a perfect side dish or light appetizer served at room temperature or chilled.
Ingredients
Scale
Beets
- 2 pounds beets (5-6 medium or about 8 small)
Dressing
- ¼ cup prosecco or white-wine vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- 1 large shallot, sliced thin
- ¼ cup fresh dill, chopped (or 2 teaspoons dried dill)
- ¼ cup extra-virgin olive oil
Instructions
- Roast the Beets: Preheat your oven to 400º F. Divide the beets between two pieces of foil, then bring the edges together and crimp to create sealed packets. Roast the beets in the oven for about 1 hour and 15 minutes, or until they are just tender when pierced with a knife. Once roasted, unwrap the packets and let the beets cool enough so you can handle them comfortably.
- Prepare the Dressing and Pickle Shallots: While the beets are roasting, prepare the dressing by combining prosecco or white-wine vinegar, Dijon mustard, salt, and dill in a small bowl or jar. Add the thinly sliced shallot to this mixture and stir well, allowing the shallots to pickle for a bright, tangy flavor. Stir occasionally if possible during the roasting time.
- Assemble the Salad: When the beets are cool enough to handle, either slip off their skins using gloves to avoid staining your hands or rub them off carefully. Cut the beets into ½-inch cubes and place them in a large mixing bowl. Add the extra-virgin olive oil to the shallot dressing, mix well, and then pour the dressing over the cubed beets. Toss gently to coat the beets thoroughly. Serve the salad at room temperature or chilled, allowing the oil to soften if it has been refrigerated.
Notes
- Using gloves when peeling beets prevents your hands from staining red.
- The salad can be served chilled or at room temperature; if chilled, let it sit for a few minutes at room temperature before serving to soften the olive oil.
- You can substitute white-wine vinegar with prosecco for a slightly different tang and aroma.
- This salad pairs well with grilled meats or as a refreshing light side in vegetarian meals.
