Vibrant Beet Salad with Dill and Red Onion

Recipe Collection: Salads

Vibrant Beet Salad with Dill and Red Onion elevates your summer gatherings with a refreshing balance of flavors. This vegetarian dish features earthy beets paired with the tang of white wine vinegar and the fresh aroma of dill. Perfect for barbecues or picnics, this salad is free from common allergens and embodies American cuisine.

The salad's flavor profile is enhanced by the sweetness of beets, the crunch of red onion, and a hint of mustard, making it versatile for any meal. Serve it as a side or a light main dish.

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Overview

This Zesty Marinated Beet Salad is a refreshing and vibrant dish perfect for any barbecue or summer picnic. With the earthy sweetness of beets, the tang of white wine vinegar, and the aromatic freshness of dill, this salad is a delightful balance of flavors. The addition of red onion and a hint of mustard creates a complex yet harmonious taste that will leave your guests craving more.

Diet Type

Vegetarian

Allergies

None

Cuisine

American

Serving Size: 4

Cooking Time: 20 minutes

Ingredients

• 16 Ounces (oz) whole beets, drained and sliced
• 0.25 Cups white sugar
• 1 Teaspoon (tsp) mustard
• 0.25 Cups white wine vinegar
• 0.25 Cups red onion, minced
• 2 Tablespoons (tbsp) fresh dill, minced
• 0.25 Cups beet liquid, reserved

Steps

1. Drain the canned beets, reserving 0.25 cups of the liquid. Slice the beets into 1/4 to 1/2 inch slivers and place them in a large mixing bowl. Add the minced red onion and minced fresh dill, then toss to combine.
2. In a small saucepan over medium heat, combine the white sugar, mustard, and reserved beet liquid. Stir until the sugar is fully dissolved.
3. Add the white wine vinegar to the saucepan and bring the mixture to a gentle boil. Once boiling, remove from heat and allow the mixture to cool to room temperature.
4. Pour the cooled vinegar mixture over the beet slices, onions, and dill. Toss gently to ensure the beets and onions are evenly coated with the marinade.
5. Cover the bowl with plastic wrap or a lid and refrigerate for 4 to 6 hours to allow the flavors to meld.
6. Before serving, remove the salad from the refrigerator and let it sit at room temperature for about 10 minutes. Toss once more to redistribute the marinade, then serve and enjoy this vibrant, flavorful salad.

Enjoy your homemade Vibrant Beet Salad with Dill and Red Onion!