Unlock the colorful, earthy, and downright nutritious world of beets with this tried-and-true recipe that marries simplicity with complexity in both flavor and health benefits. Whether you're a seasoned home cook, a health-conscious foodie, or someone eager to explore the rich tapestry of paleo cuisine, roasted beets with dill-walnut vinaigrette is a dish that celebrates the wholesome goodness of natural ingredients from the root up.
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Roasted Beets with Dill-Walnut Vinaigrette
When it comes to nutrition, beets are heavy hitters. Packed with essential vitamins and minerals, they're an unbeatable addition to your diet. Beets are a rich source of vitamin C, essential for a healthy immune system, and contain important minerals such as potassium and manganese. Additionally, beets are abundant in fiber and have been linked to numerous health benefits including improved digestive health and reduced risk of chronic diseases.
But what about flavor? Beets bring a unique earthiness to dishes that pairs well with a wide range of ingredients. Their natural sweetness is enhanced through a variety of cooking methods, especially roasting, where their sugars caramelize, producing an intensely rich flavor profile.
This easy paleo side dish is perfect alongside a flakey Grilled Trout or even a Pan-Fried Duck Breast. That's going to be a delicious meal.
Ingredients
Serves: 4 Prep Time: 15 minutes Cook Time: 1 hour
- 1 lb fresh beets, stems trimmed
- ½ cup chopped walnuts
- 1 tablespoon red wine vinegar
- 2 teaspoon lemon juice
- 1 small onion, minced
- 4 tablespoon extra-virgin olive oil
- 1 ½ tablespoon fresh dill, minced
- Sea salt and freshly ground black pepper to taste
How to Make Roasted Beets with Dill-Walnut Vinaigrette
Preheat your oven to 400 F.
Clean the beets and place them individually in small closed-up foil packets.
Place the beets in a baking dish and roast for about 45 minutes to an hour, until a fork enters the flesh easily. Set aside to cool.
Prepare the vinaigrette by combining the vinegar, lemon juice, onion, olive oil and dill in a bowl with a whisk. Season to taste.
When the beets are cool enough to handle, remove the skin and slice the beets into ¼-inch thick slices.
Place in a serving dish, pour the vinaigrette on top and crumble the chopped walnuts all over.
More Paleo Side Dish Recipes
If you love paleo side dishes as much as I do, then you'll want to add it to your meal plan regularly. Below are a few more family-favorite recipes to check out and bookmark for making soon.
- Creamy Garlic Mushrooms Recipe
- Paleo Mashed Potatoes Recipe
- Slow-Cooked Garlic Artichokes
- Grilled Paprika Brussels Sprouts
- Eggplant, Zucchini, and Tomato Bake
📖 Recipe
Roasted Beets with Dill-Walnut Vinaigrette
Ingredients
- 1 lb fresh beets stems trimmed
- ½ cup chopped walnuts
- 1 tablespoon red wine vinegar
- 2 teaspoon lemon juice
- 1 small onion minced
- 4 tablespoon extra-virgin olive oil
- 1 ½ tablespoon fresh dill minced
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- Clean the beets and place them individually in small closed-up foil packets.1 lb fresh beets
- Place the beets in a baking dish and roast for about 45 minutes to an hour, until a fork enters the flesh easily. Set aside to cool.
- Prepare the vinaigrette by combining the vinegar, lemon juice, onion, olive oil and dill in a bowl with a whisk. Season to taste.1 tablespoon red wine vinegar, 2 teaspoon lemon juice, 1 small onion, 4 tablespoon extra-virgin olive oil, 1 ½ tablespoon fresh dill, Sea salt and freshly ground black pepper to taste
- When the beets are cool enough to handle, remove the skin and slice the beets into ¼-inch thick slices.
- Place in a serving dish, pour the vinaigrette on top and crumble the chopped walnuts all over.½ cup chopped walnuts
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