Description
Let the sweet richness and tender, buttery texture of cooked beets shine in this salad with fresh herbs, red onion, and a quick vinaigrette.
Ingredients
Scale
- 1 1/2 pounds whole beets (about 4 medium or 2 large), roasted, peeled, and chilled
- 1/2 small red onion, finely diced (about 1/4 cup)
- 1/4 cup gently torn fresh parsley
- 1/4 cup gently torn fresh dill
- 1/4 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly cracked black pepper, plus more to taste
Instructions
- Slice the beets into small cubes. Place the beets, red onion, parsley, and dill in a large mixing bowl.
- In a small bowl, vigorously whisk together the oil, vinegar, mustard, salt, and pepper until thickened slightly, about 30 seconds.
- Pour the vinaigrette over the beet mixture. Gently toss everything together until completely combined. Season to taste with additional salt and pepper.
- Serve immediately, or transfer to an airtight container and store in the refrigerator for up to 3 days. Serve cold.
- Prep Time: 10 minutes
- Category: Vegetable
- Method: Roasting
- Cuisine: Salad
Keywords: beet, salad, herbs