Tangy Beet Salad
Salads
Ingredients:
- 600 g (4 medium) beets, any variety
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) fresh lemon juice
- 3 g (1 clove) garlic, minced
- 15 g (1 tbsp) dijon mustard
- 20 g (1 tbsp) honey or vegan honey
- 1 g (1/2 tsp) dried dill
- 0.5 g (1/4 tsp) dried thyme
- 0.5 g (1/4 tsp) dried basil
- 0.3 g (1/4 tsp) dried oregano
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Cook once Eat twice
Gluten-Free
Grain-Free
Nut-Free
Oil-Free
Refined Sugar-Free
Soy-Free
Nutrition:
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Roast the beets whole and unpeeled in their skins — the skins slip off easily once cooked, and this keeps the beets from bleeding color and drying out.
Instructions:
- Roast the beets: Preheat the oven to 400°F (200°C). Wrap the 600 g (4 medium) beets, any variety individually in foil and roast for 45-60 minutes, until fork-tender. Let cool slightly, then peel (the skins should slip off easily) and dice into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the 30 ml (2 tbsp) fresh lemon juice, 3 g (1 clove) garlic, minced, 15 g (1 tbsp) dijon mustard, 20 g (1 tbsp) honey or vegan honey, 30 ml (2 tbsp) olive oil, 1 g (1/2 tsp) dried dill, 0.5 g (1/4 tsp) dried thyme, 0.5 g (1/4 tsp) dried basil, 0.3 g (1/4 tsp) dried oregano, and 0.5 g (1/4 tsp) black pepper until smooth and emulsified.
- Toss: Add the diced beets to the dressing and toss until evenly coated.
- Rest and serve: Let sit for 10 minutes so the flavors meld, then serve at room temperature or chilled.
Common Mistakes: Peeling beets before roasting — this dries them out and lets color and nutrients bleed out; always roast whole and unpeeled, then peel after. Dressing the beets while still hot — let them cool slightly first, or the dressing can break and turn watery.
Prep in Advance: Beets can be roasted, peeled, and diced up to 3 days ahead and stored in the fridge until ready to dress.
Notes: Dill and thyme were chosen to keep the herb profile light and classic with beets and lemon — feel free to add a pinch of oregano or rosemary if you want more depth.
Tips: Wear gloves when peeling and dicing beets, especially red ones, to avoid staining your hands.
Storage: Store dressed leftovers in an airtight container in the fridge for up to 4 days.
Swaps: Maple syrup can replace the honey for a vegan version. Apple cider vinegar can replace the lemon juice for a different kind of tang.
Beets — earthy and naturally sweet once roasted, they're the perfect base for a bright, acidic dressing.
Lemon juice and dijon mustard — provide the tang that balances the beets' sweetness.
Honey or vegan honey — rounds out the dressing with a touch of sweetness that complements the beets.
Dill, thyme, basil, and oregano — a savory herb blend inspired by the Kirkland No-Salt Seasoning, adding depth without needing salt.
Tangy Beet Salad
Ingredients:
- 600 g (4 medium) beets, any variety
- 30 ml (2 tbsp) olive oil
- 30 ml (2 tbsp) fresh lemon juice
- 3 g (1 clove) garlic, minced
- 15 g (1 tbsp) dijon mustard
- 20 g (1 tbsp) honey or vegan honey
- 1 g (1/2 tsp) dried dill
- 0.5 g (1/4 tsp) dried thyme
- 0.5 g (1/4 tsp) dried basil
- 0.3 g (1/4 tsp) dried oregano
- 0.5 g (1/4 tsp) black pepper
Equipments:
Features:
Why These Ingredients:
Beets — earthy and naturally sweet once roasted, they're the perfect base for a bright, acidic dressing.
Lemon juice and dijon mustard — provide the tang that balances the beets' sweetness.
Honey or vegan honey — rounds out the dressing with a touch of sweetness that complements the beets.
Dill, thyme, basil, and oregano — a savory herb blend inspired by the Kirkland No-Salt Seasoning, adding depth without needing salt.
Prep:
Roast the beets whole and unpeeled in their skins — the skins slip off easily once cooked, and this keeps the beets from bleeding color and drying out.
Instructions:
- Roast the beets: Preheat the oven to 400°F (200°C). Wrap the 600 g (4 medium) beets, any variety individually in foil and roast for 45-60 minutes, until fork-tender. Let cool slightly, then peel (the skins should slip off easily) and dice into bite-sized pieces.
- Make the dressing: In a small bowl, whisk together the 30 ml (2 tbsp) fresh lemon juice, 3 g (1 clove) garlic, minced, 15 g (1 tbsp) dijon mustard, 20 g (1 tbsp) honey or vegan honey, 30 ml (2 tbsp) olive oil, 1 g (1/2 tsp) dried dill, 0.5 g (1/4 tsp) dried thyme, 0.5 g (1/4 tsp) dried basil, 0.3 g (1/4 tsp) dried oregano, and 0.5 g (1/4 tsp) black pepper until smooth and emulsified.
- Toss: Add the diced beets to the dressing and toss until evenly coated.
- Rest and serve: Let sit for 10 minutes so the flavors meld, then serve at room temperature or chilled.
