Day 147–Fresh Beets with Dill

I seem to have amassed a collection of beets in my refrigerator–the result of two weeks worth of Produce Box deliveries. I really wasn’t sure what to do with them–I love them roasted, personally, but that doesn’t seem to do it for me now that the temperatures are in the high 80s and low 90s. I also need to use some of my dill before it starts flowering and going to seed. Here is a delicious, refreshing way to use up some beets and make a cold salad that will taste great with burgers or chicken off the grill. If having overcooked beets as a child is still scaring you away from them, try them again–who knows–they may become your favorite vegetable (or at least not so scary!). Tomorrow I’ll share my canned pickled beet recipe!

Dilled Beet Salad

  • 1 bunch of fresh beets, greens trimmed off leaving about 1/2″
  • 1/2 c. white vinegar
  • 1/8 c. sugar
  • 1 Tbsp. fresh dill, chopped
  • 1/8 tsp. ground clove
  • 1/8 tsp. ground allspice
  1. Cook the beets by either roasting them or boiling them until tender. Let cool and remove the skins (they should come off easily). But the remaining green tops off.
  2. Mix remaining ingredients and stir to dissolve sugar. Set aside.
  3. Slice beets and add to vinegar mixture. Make sure all beets are coated.
  4. Cover and refrigerate 8 hours or overnight.
  5. Serve chilled.

 

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