Roasted Beets with Dill-Walnut Vinaigrette

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Roasted beets with dill-walnut vinaigrette are a celebration of taste and goodness, blending earthy notes zingy flavors of dill and walnuts.

Course Side Dish

Cuisine American

Keyword beet, dill walnut vinaigrette, roasted beet

Prep Time 15

Cook Time 1

Servings people

Calories 280kcal

Cost $10

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