WARM BEET SALAD WITH DILL
Categories Salad Appetizer Side Bake Valentine's Day Vegetarian Low Cal Beet Spring Healthy Dill Bon Appétit Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Cut off tops from beets and reserve. Wrap beets in large sheet of heavy-duty foil, enclosing completely. Cut off long stems from beet leaves and discard. Thinly slice beet leaves. Rinse leaves under cold water. Wrap leaves in small sheet of heavy-duty foil, enclosing completely.
- Place foil package of whole beets directly onto oven rack. Bake 1 hour 15 minutes. Add foil package of beet leaves to oven and bake until beets are tender and leaves are wilted and tender, about 15 minutes longer. Open foil packages and let beets and leaves stand at room temperature until cool enough to handle. Rub beets to remove skins. Cut beets into 1/4-inch-thick slices.
- Whisk vinegar, oil and dill in large bowl until well blended. Add beets, beet leaves and onion and toss to coat. Serve warm or room temperature.
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AHMED LA
[email protected]Not bad, but not great either.
Lugemwa Lusiba
[email protected]Overall, I thought this salad was just okay.
Doreen Lynch
[email protected]The dressing was a bit too oily for my liking.
Md Ruman Munsi
[email protected]I found the beets to be a bit too hard.
Jose Jose Jason comedian
[email protected]This salad is a bit too sweet for my taste.
Shahjamal keসমা ya
[email protected]I'm not a big fan of beets, but I actually enjoyed this salad.
Starla Jackson
[email protected]This salad is a great way to get your daily dose of vegetables.
Gillian Agbodeka
[email protected]I love the combination of sweet and savory in this salad.
Rifat_Gamar Khan
[email protected]This salad is a perfect side dish for a summer barbecue.
Tiisetso Motloung
[email protected]I've made this salad several times, and it's always a success. It's a great way to showcase fresh beets.
Kaur Brar
[email protected]This salad is a great healthy option. It's packed with nutrients, and it's low in calories. I like to eat it as a lunch or dinner option.
Shahnaz Shah
[email protected]I made this salad for a potluck, and it was a hit! Everyone loved the combination of flavors and textures. I will definitely be making this salad again.
Daniel Cottier
[email protected]This salad is a great way to use up leftover beets. I roasted a bunch of beets the other day, and I used the leftovers to make this salad. It was delicious!
MD.HEALL UDDIN
[email protected]I love this salad! It's so simple to make, but it's always a crowd-pleaser. I usually serve it with a side of grilled salmon or chicken.
Belinda Mottram
[email protected]This salad was easy to make and very flavorful. I used golden beets, which gave the salad a beautiful color. I also added a bit of honey to the dressing, which I think helped to balance out the flavors.
Alexandra Starlight
[email protected]I'm not usually a fan of beets, but this salad changed my mind! The beets were roasted until they were caramelized and slightly sweet, and the dill added a nice brightness. I also liked the contrast between the warm beets and the cool goat cheese.
Karen Chapoteleka
[email protected]This warm beet salad was a delightful dish! The beets were roasted to perfection, and the dill added a refreshing flavor. I also loved the addition of the goat cheese and walnuts, which added a nice richness and crunch. Overall, this salad was a grea