Roasting beets with a little salt intensifies their earthy flavor. Slideshow:  More Russian Recipes 

Ian Knauer
October 2014

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Credit: © Evi Abeler

Recipe Summary

active:
25 mins
total:
1 hr 30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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