Recipe of the week
Recipe of the week

Raw Beet and Dill Salad

For some reason I associate beets with grandparents and these huge summer gardens. We're going to use some of those beets in a summer salad, along with some fresh dill and a very light vinegarette.
Prep Time 15 minutes
Course Salad
Cuisine American
Servings 4


  • 2-3 tbsp fresh dill roughly chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp champagne vinegar
  • 1 tsp coconut sugar
  • pinch of sea salt
  • pinch of black pepper
  • 3 cups beets grated or cubed


  • In a small bowl, whisk together all ingredients except the beets until well combined.
    2-3 tbsp fresh dill, 1 tbsp extra virgin olive oil, 1 tbsp dijon mustard, 1 tbsp champagne vinegar, 1 tsp coconut sugar, pinch of sea salt, pinch of black pepper
  • Place the beets in a large bowl and pour the dressing on top. Toss to coat.
    3 cups beets
  • Serve immediately or chill in the fridge for several hours.
Keyword Recipe of the Week, Salads
Author: Zack

Pharmacist, tech guy, pianist, lover of beer, gamer, beach bum. Probably missed something. Just assume I'm into a little bit of everything.

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