Beet Salad with Radishes and Dill

Beets with Radishes and DillI confess. This picture is deceiving. When you toss the salad with the dressing, the entire thing becomes a glowing pink. It’s beautiful, but if you have an aversion to pink food, you might want to steer clear of this one. If, however, you are a fan of pink – or you don’t care because you love beets – then this salad is for you. The first night I made it, my husband couldn’t even wait to let this one get to the table. I said something about it being pink and wondering if that would be a problem for my blog readers and he just said, “It’s delicious!” Twice. While taking another bite. I ended up having to recreate it almost immediately because I like to have my salads carry over to the next day so I can eat them at breakfast with my eggs. So I did! Once you have your beets cooked, the rest is a snap.

There are a lot of different ways to cook beets. I respect people who roast them and I think steaming is a great way to maintain the nutrients, but I usually end up cutting off all but an inch or so of the stem and root ends, plopping them in a pot of salted water about half-way up the beets, and simmering them with the lid on until they’re tender when poked. I’ll turn them over during the process so they cook evenly and when they’re done, I stick them in a container and peel them once they’ve cooled. I’ve found that to be the simplest way for me to cook beets. If you have a favorite method, feel free to share it – I’m always willing to try something new!

Beet Salad with Radishes and Dill

7-8 small to medium beets

4 scallions

10 radishes

Dressing

2 Tbsp. Paleo mayonnaise

1 1/2 Tbsp. lemon juice

3-4 sprigs of fresh dill, about 1 Tbsp. minced

Directions

1) Cook the beets using your preferred method. See notes above for how I typically do it. When the beets are cool, peel off the skin, and chop into 3/4 in. pieces and place in a bowl.

2) Thinly slice the scallions and radishes and add both to the bowl of beets.

3) Mix the mayonnaise and lemon juice in a small bowl and then spoon over the salad. Toss well, marveling at how bright and pink it is, and sprinkle dill on top.

Note: This salad could also be plated first with the dressing drizzled over the top to keep the colors separate. Momentarily anyway.

Serves 3-4

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