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beet and walnut salad in a white bowl

Beetroot and Walnut Salad with Lemon Dill Dressing

This Beetroot and Walnut Salad with Lemon Dill Dressing brings together earthy roasted 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 party option.
Author: Kim Grimmett
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course: Salad, Side Dish
Cuisine: American
Diet: Gluten Free, Vegan
Servings: 4

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

  1. 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.
  2. 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.
  3. Nut Swap: If you have a walnut allergy, dry-toasted pumpkin seeds (pepitas) or sunflower seeds work perfectly here.
  4. Nutritional Info: This is just an estimate, which can vary. For example, if you use more salt or less oil, etc.

Nutrition

Calories: 285kcal | Carbohydrates: 25g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 340mg | Potassium: 870mg | Fiber: 8g | Sugar: 16g | Vitamin A: 400IU | Vitamin C: 17mg | Calcium: 60mg | Iron: 2.5mg
Keyword beet and walnut salad
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