Beet And Walnut Salad With Dill

Name: Beet And Walnut Salad With Dill
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 65
Cuisine: Global
Ingredients: 8 smalls beets, about 2 1/2 lb. total; 2 Tbs chopped fresh dill; 1 garlic clove, minced; 1 Tb extra-virgin olive oil; 2 Tbs red wine vinegar, plus more as &nbsp needed; 65 servings Sea salt, to taste; 79 milliliters coarsely chopped toasted walnuts

Beet And Walnut Salad With Dill is a gluten free, primal, and whole 30 side dish. This recipe serves 65. One portion of this dish contains approximately 0g of protein, 1g of fat, and a total of 10 calories. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. Head to the store and pick up walnuts, dill, garlic clove, and a few other things to make it today.

Instructions

Preheat an oven to 375F.

Equipment you will use

Oven

Remove the beet greens, if attached, leaving about 1 inch of stem attached to the beets; reserve the greens for another use.

Ingredients you will need

Beet Greens

Greens

Beet

Place the beets in a baking dish and cover with water by about 1/4 inch. Cover the dish tightly and bake until the beets can be easily pierced with a knife, about 45 minutes or more, depending on the size of the beets.When the beets are cool enough to handle, peel and cut into thin slices.

Ingredients you will need

Beet

Water

Equipment you will use

Baking Pan

Oven

Knife

Place the beets in a medium bowl, add the 1 1/2 Tbs. vinegar and toss together gently.

Ingredients you will need

Vinegar

Beet

Equipment you will use

Bowl

Let stand for 30 minutes.

Add the olive oil, dill, garlic and salt, stirring gently so the slices don't break. Taste and add more vinegar, if needed. Stir in the walnuts and serve.

Ingredients you will need

Olive Oil