Mel × Riverbend Gardens: Dill-icious Beet Salad

Beet, quinoa and dill summer salad with apple cider vinegar dressing - The Nomadic Wife

Hand lettering by Roo Caligraphy

When I sat down to create this recipe I pondered what I love most about beets.
 
Sure, they are lovely in the most simple ways such as boiled & lightly salted or roasted with some slightly bitter herbs like oregano but what I am truly fond of the most is pickled beets. I love how the tart vinegar and the sweet beets complement each other. I could eat it by the pint.

However, I know it’s not for everyone and there isn’t always time enough to pickle before you want to eat. So, I wanted to create something reminiscent of the best part of pickled beets without all the hassle and time involved.
 
The tart apple cider vinegar elevates the herbaceous flavor of the dill which in turn is rounded out by the slightly sweet taste of the beets. Perfection.

Easy beet summer salad with dill and apple cider vinegar
Easy Beet Salad with Dill dressing

wheat free, meat free, dairy free, soy free, vegetarian


2 servings

8-10 small beets
½ C quinoa
1 small bunch dill
1 bunch arugula
1 t apple cider vinegar
¼ C sunflower seeds
Olive oil
Salt & pepper to taste

10 mins prep + 40 mins cook

Preheat your oven to 400.
Scrub and quarter your beets. Try to get your pieces all roughly the same size.
In a bowl, toss them with a little olive oil, salt & vinegar.
Place them in one layer on a baking sheet and bake them for 20 mins, then give them a stir and put them in for another 20 minutes.
In the meantime, cook your quinoa according to the package.
Let both the quinoa & beets cool for a few minutes, then assemble by layering the beets, quinoa, arugula & seeds.
Sprinkle some dill & a little olive oil over top.


 

Waste less tip

Dill-icious beet salad stores really well for a couple of days in the fridge as long as you keep the tender arugula separate. You could easily make this on the weekend for weekday lunches.

pickling tip

There is something to be said for the dill & beet combo, especially pickled. If you’re not a huge fan of straight up pickled beets as much as I am, you can slip a little sprig of dill in your pickling liquid to soften that harsh vinegar edge. The fresh herbal notes that come from the dill really bring pickled beets up to a whole new level.

 

Want to try a few more beet dishes this week? Check out these easy recipes: