This simple Beetroot and Walnut Salad is delicious with tender roasted beets, crunchy walnuts, and herby fresh dill, with the perfect touch of zesty lemon. It's a simple vegan beet salad recipe that works as an easy lunch and at fancy dinner parties!
Looking for other easy vegan salads? Then you'll want to save my curried vegan couscous salad and quinoa salad with arugula and fresh corn too.
❤️ Why You'll Love My Beet Walnut Salad
- Fresh dill! The lemon dill dressing is zesty and bright with just a hint of sweetness that perfectly complements the beets. It's so good you'll want to put it on everything.
- The contrast in textures is incredibly satisfying. You get the tender roasted beets paired with the crunch of toasted walnuts and the crisp bite of shallots.
- It's naturally vegan, gluten-free, and a whole food. Just clean, simple ingredients. No goat cheese, feta cheese, or honey.
- It looks super fancy with minimal effort. The deep red beets and vibrant fresh green dill make for a genuinely beautiful salad.
- Make-ahead friendly and easy. You can roast the beets and prep the dressing hours or even days ahead, then assemble in minutes.
Ingredient Notes
- Beets: You can use any roasted beetroot you like, including golden beets. I like to roast my own for the best flavor and texture, but store-bought works too. Just make sure they're plain, not pickled or marinated.
- Shallots: Milder and more delicate than red onions, they add a hint of sweetness, too. Thinly sliced red onion works as well, but will add a sharper flavor.
- Walnuts: I like to use walnut pieces and dry roast for added flavor. You could also use candied walnuts or whole walnuts if you prefer.
- Extra Virgin Olive Oil: Use a good, high-quality one. The dressing is super simple, so it does make a difference.
- Fresh Lemon Juice + Zest: I like to use the whole lemon for the most intense flavor. The zest adds a citrus note that juice alone doesn't give you.
- Maple Syrup: Just a little rounds out the tart lemon and brings the dressing together. Agave is another option.
- Fresh Dill: Use fresh dill for the best flavor! It's incredible with the lemon dressing and beets. Dried dill will not give you the same result.
How to Make Beet and Walnut Salad
Here is a simple step-by-step peek at how to make my easy beet salad recipe!
Scroll down to the recipe card to find the exact amounts and detailed instructions
Roast the beets. First, scrub the beets, wrap them individually in foil, and place them on a baking sheet. Then pop them in the oven to roast for about 45 minutes at 400°F (200°C). You know they are done when you can easily pierce them with a paring knife.
Note: My guide on how to roast whole beets covers this in even more depth.
Peel and cube. As soon as the cooked beets are cool enough to handle, rub the skins off with a paper towel. They should slip right off when the beets are still warm. Then cut them into clean, bite-sized cubes.
Toast the walnuts. Place your walnut pieces in a dry skillet over medium heat and let them toast for about 3 to 4 minutes while moving them around the pan. Once they are golden and smell toasty, transfer them to a plate. They will keep toasting in the hot pan.
Make the dressing. Whisk together the olive oil, lemon juice, lemon zest, maple syrup, salt, black pepper, and half the chopped fresh dill in a small bowl. Then give the dressing a taste and adjust the salt and lemon to your liking.
Marinate the beets and shallots. In a large mixing bowl, toss the warm beet cubes and shallots with ¾ of the dressing. Then let them sit for 15 minutes to absorb some of the flavors.
Note: The dressing will tint slightly purple from the beets, which is normal.
Assemble and finish. When ready to serve, transfer the beet mixture to your serving bowl. Then scatter the toasted walnuts over the top and drizzle the remaining ¼ of the dressing over the salad.
Now, sprinkle the remaining fresh dill over the dish and finish with a pinch of flaky sea salt and freshly ground black pepper. Your beetroot and walnut salad is ready to serve.
Make sure to check out my citrus beet salad with red lentils, too!
Storage & Make-Ahead
- Fridge: This easy beetroot and walnut salad will keep well for up to 3 days in an airtight container. If you know that you are not going to eat or serve the whole salad at once, I suggest storing the walnuts separately and adding them before each serving to keep them crunchy.
- Make-ahead: You can roast the beets up to 3 days ahead and store them peeled in the fridge. The dressing can be made up to 5 days in advance.
How to Serve
- As a side dish: Beetroot salad pairs really well with grain dishes like farro or pearl couscous.
- As a starter: Serve in a wide, shallow bowl at room temperature with crusty bread or flatbread.
- On top of hummus: Spread a thick layer of hummus in a shallow bowl and spoon the roasted beet salad over it.
- Over greens: A handful of arugula or baby spinach underneath makes this a more substantial salad course.
- For entertaining: Set it out at room temperature as part of a mezze spread. It holds up beautifully next to my quinoa tabbouleh and roasted vegetables.
- Meal prep lunch: Pack it in individual containers with a little extra of the beetroot and walnut salad dressing on the side.
🌟 Expert Tips
- Wear gloves when peeling and cutting beets. They stain everything! Nitrile gloves are my go-to cooking gloves.
- Use fresh dill! It's the star here, and really makes this walnut and beetroot salad stand out.
- Toast your walnuts right before assembling. Freshly toasted walnuts have a much better crunch and flavor.
- Taste your dressing before you toss. Every lemon is different. Add a small extra drizzle of maple syrup if it's too sharp, or a bit more lemon juice if it's flat.
- If possible, marinate your beets while they are still warm. Warm beets absorb the dressing's flavors much better than cold beets via osmosis.
- Don't toss the walnuts into the bowl with the beets. It's important to scatter them on top to keep them crunchy.
Frequently Asked Questions
Yes! Vacuum-sealed pre-cooked beets (plain, not pickled) are a solid shortcut. Just make sure you pat them dry before cubing so they don't water down the dressing.
Technically yes, but the result will be noticeably different. Fresh dill has a bright, grassy quality that's central to this recipe. However, if you must, use about 1 teaspoon of dried.
Pecans are the closest swap, but hazelnuts or pumpkin seeds also work great. Pumpkin seeds are another good option if you need this recipe to be nut-free.
Do I need to peel the beets before roasting?
Nope! It's actually best to roast them whole and unpeeled. The skin protects the beet as it cooks and slips off easily when still warm. Peeling before roasting will dry them out.
Summarize and Save This Recipe On:
⭐️ One Last Thing! If you make my beetroot and walnut salad recipe, please leave a review and rating to let me know how you liked it! Your feedback makes a difference.
Beetroot and Walnut Salad with Lemon Dill Dressing
Ingredients
- 2 lbs raw beets, scrubbed, greens removed
- ⅔ cup walnut pieces
- ½ cup shallots, sliced thin
- ¼ cup extra virgin olive oil
- 2 tablespoon fresh lemon juice
- Zest of 1 lemon
- 2 - 3 tablespoon fresh dill, chopped
- 1 teaspoon maple syrup (or agave)
- ½ 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.
- 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.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The walnuts will lose some of their crunch over time, but the flavor remains excellent. Do not freeze.
- Make-Ahead: You can roast, peel, and cube the beets up to 3 days in advance. To get the best texture, wait to toast the walnuts and dress the salad until right before serving.
- Nut Swap: If you have a walnut allergy, dry-toasted pumpkin seeds (pepitas) or sunflower seeds work perfectly here.
- Nutritional Info: This is just an estimate, which can vary. For example, if you use more salt or less oil, etc.
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