- 2 pounds beets, trimmed
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon apple cider vinegar
- 1 small shallot, finely chopped
- 1/3 cup mayonnaise
- 1/2 cup toasted walnuts
- 2 tablespoons fresh dill fronds
How to make this recipe
Preheat the oven to 400°F. Wrap the beets in bundles of 2 to 3 with 1/2 teaspoon salt, with aluminum foil and roast in the oven until they are easily pierced with a pairing knife, 1 to 1.25 hours. Unwrap the beets and let them cool to warm. Peel and discard the skins from the beets and cut into 1-inch slices. Place the beets in a serving bowl and sprinkle with salt and pepper. Drizzle the dressing over the beets, then scatter the walnuts and dill over the salad. Serve.
In a bowl, whisk together the vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand 5 minutes. Whisk in the mayonnaise.