Dill and Beetroot Salad

Dill and Beetroot Salad is a vibrant, refreshing, and slightly tangy salad that is perfect for summer. The sweetness of the beets pairs perfectly with the dill's herbaceousness, while the red onion adds a bit of bite. The walnuts add a nice crunch, and the apple cider vinegar and olive oil create a light and flavorful dressing. This salad is easy to make and can be served immediately or refrigerated for up to 3 days.

The origins of Dill and Beetroot Salad are shrouded in mystery, but it is believed to have originated in Eastern Europe. It is a popular dish in Russia, Poland, and Ukraine, and is often served as a side dish or appetizer. In recent years, it has become increasingly popular in the United States, thanks to its simple ingredients and delicious flavor.

Prep time: 15 | Cook time: 0 | Serves: 4

Ingredients

• 1 large bunch dill, chopped
• 4 medium beets, peeled and cut into 1-inch chunks
• 1/2 cup red onion, thinly sliced
• 1/2 cup chopped walnuts
• 1 tablespoon apple cider vinegar
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. To a large bowl, add the dill, beets, red onion, walnuts, apple cider vinegar, olive oil, salt, and pepper.
2. Toss to combine.
3. Serve immediately or refrigerate for up to 3 days.

Why It Works

• The combination of beets, dill, and red onion creates a beautiful and colorful salad.
• The sweetness of the beets pairs perfectly with the dill's herbaceousness, while the red onion adds a bit of bite.
• The walnuts add a nice crunch, and the apple cider vinegar and olive oil create a light and flavorful dressing.
• This salad is easy to make and can be served immediately or refrigerated for up to 3 days.