Roasted Beet Salad

Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Gluten-Free American Middle Eastern Dinner Lunch Salad Side

Roasted Beet Salad

Low Potassium Low Phosphorus Low Protein Vegan Vegetarian Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Gluten-Free American Middle Eastern Dinner Lunch Salad Side
8 servings
Prep time: 40 minutes
Total time: 3 hours 15 minutes

Description

Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment to chicken or topping for hummus. If you can’t find beets with greens attached, use 1 pound of beets and 8 ounces of chard leaves.

Directions

  1. Preheat oven to 325°F.
  2. Rinse beets well. Cut off the greens, then cut the leaves off the stalks. Set the leaves and stalks aside. Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.
  3. Toss the beets, garlic, 2 tablespoons oil and 1/2 teaspoon salt in a small baking pan, such as a bread pan. Cover with foil. Roast until tender, 1 to 1 1/4 hours. Let cool slightly.
  4. Whisk vinegar and sugar in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours and up to 1 day.
  5. Finely chop the beet stalks and very thinly slice the greens; place in a large bowl. Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl. Drizzle the beet mixture with 1/4 cup of the pickling liquid. Add walnuts, onion, dill, the remaining 2 tablespoons oil and 1/4 teaspoon salt and gently toss to combine.

Tips

  • To make ahead: Prepare through Step 4, cover and refrigerate for up to 1 day; finish Step 5, cover and refrigerate for up to 1 day more.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories135 cal
  • Total Fat9.7 g
  • Saturated Fat1.2 g
  • Cholesterol0 mg
  • Sodium225 mg
  • Carbohydrate Total11.1 g
  • Protein2.2 g
  • Phosphorus53 mg
  • Potassium235 mg
  • Fiber2.2 g
  • Calcium22 mg

Ingredients

  • 1½ pounds baby beets with greens attached
  • 1 head garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup distilled white vinegar
  • ¼ cup sugar
  • ½ cup finely chopped toasted walnuts
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh dill

Ingredients

  • 1½ pounds baby beets with greens attached
  • 1 head garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup distilled white vinegar
  • ¼ cup sugar
  • ½ cup finely chopped toasted walnuts
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh dill
  • 1½ pounds baby beets with greens attached
  • 1 head garlic
  • 4 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup distilled white vinegar
  • ¼ cup sugar
  • ½ cup finely chopped toasted walnuts
  • ¼ cup finely chopped red onion
  • ¼ cup chopped fresh dill

Description

Walnuts, red onion and dill make this roasted beet salad recipe a fantastic accompaniment to chicken or topping for hummus. If you can’t find beets with greens attached, use 1 pound of beets and 8 ounces of chard leaves.

Directions

  1. Preheat oven to 325°F.
  2. Rinse beets well. Cut off the greens, then cut the leaves off the stalks. Set the leaves and stalks aside. Remove excess papery skin from garlic head without separating the cloves, then cut the head in half horizontally.
  3. Toss the beets, garlic, 2 tablespoons oil and 1/2 teaspoon salt in a small baking pan, such as a bread pan. Cover with foil. Roast until tender, 1 to 1 1/4 hours. Let cool slightly.
  4. Whisk vinegar and sugar in a medium bowl. Squeeze the garlic cloves out of their skins into the bowl. Peel and dice the beets; add to the bowl. Let marinate at room temperature for at least 2 hours and up to 1 day.
  5. Finely chop the beet stalks and very thinly slice the greens; place in a large bowl. Scoop the beets from the pickling liquid with a slotted spoon and add to the bowl. Drizzle the beet mixture with 1/4 cup of the pickling liquid. Add walnuts, onion, dill, the remaining 2 tablespoons oil and 1/4 teaspoon salt and gently toss to combine.

Tips

  • To make ahead: Prepare through Step 4, cover and refrigerate for up to 1 day; finish Step 5, cover and refrigerate for up to 1 day more.
© Meredith Operations Corporation. All rights reserved. Used with permission.