Warm salad of baked beets with dill
4 servings
30 minutes
Warm roasted beet salad with dill is a fragrant and cozy dish that reveals the depth of flavor of roasted root vegetables. In Russian cuisine, beets have always played an important role, whether in borscht or vinaigrette, and this salad offers a new take on classic combinations. Roasted until tender, beets acquire a rich, slightly caramel flavor that pairs beautifully with the freshness of dill and the light acidity of wine vinegar. Sweet onions add softness, while olive oil brings all the ingredients together in a harmonious ensemble. This salad is perfect as a standalone dish or as a warm side for meat and fish. With its simplicity of preparation and natural ingredients, it fits into any menu, adding homey comfort and gastronomic sophistication to the meal.
1
Preheat the oven to 200 degrees. Cut the tops off the beets and save them. Wrap the beets in a large sheet of foil.
- Beet: 900 g
2
Cut the stems from the leaves and finely chop the leaves. Rinse under cold water and wrap in a small sheet of foil.
- Beet: 900 g
3
Place the foil with beets on a baking sheet and bake for 1 hour 15 minutes. Then add the leaves and bake for another 15 minutes until the beets and leaves are soft.
- Beet: 900 g
- Beet: 900 g
4
Remove from the oven and open the foil. Let the beet and leaves cool to a warm state. Peel the beet and slice it into thin strips.
- Beet: 900 g
5
In a large bowl, mix vinegar, oil, and finely chopped dill. Add beetroot, leaves, and thinly sliced onion. Mix well and serve warm.
- Red wine vinegar: 2.5 tablespoons
- Olive oil: 2 tablespoons
- Dill: 1 tablespoon
- Beet: 900 g
- Beet: 900 g
- Sweet onion: 120 g