Beets are one of my favorite vegetables because they’re naturally sweet but earthy. It’s the most distinctive vegetable I can think of. Sweet AND a veggie. I love it. I grew up with my family making borscht soup, a traditional Eastern European soup. The only qualifier of borscht is that it’s made from beets and cabbage. My family always used copious amounts of dill along with the beets (and cabbage). It’s one of my favorite soups so I decided to stick with the theme and apply it to this salad. A very colorful salad made of roasted golden beets and walnuts over a mixture of red cabbage, spinach and romaine. The dressing is a quick and creamy vegan dill tahini dressing.
The dill dressing is so amazing, you guys! It’s creamy and cooling and dilly. Perfect for later in the season when you have more dill than you know what to do with. Plus with summer heat right around the corner this is going to be the perfect salad to put into rotation because it is filling enough – thank you walnuts – but light enough not to feel stuffed in the heat and again the dill dressing is so, so veltvety and almost as cool as a dill cucumber itself.
I’ve been in such a salad mood lately. Salads are great because they are easy to throw together in a pinch when you don’t know what else to make. I’m guilty of opening a can of pinto beans and eating that for dinner because I was too tired to think of something better. It’s actually kind of embarrassing. This salad is a much more well-rounded solution for your mealtime laziness.
The salad is pretty straightforward when putting everything together. Roast your beets in the oven. It’s easy to throw a beet in some foil into the oven when you’re cooking something else. You can just refrigerate until needed. I’m a big fan of thoughtful food prep and I try to use the oven only when necessary so if I can roast something in advance to use later I will. Who doesn’t like saving time? Also of note: I peeled the beets for these pictures. Beet skin is ugly. You can roast the beets if the skin on then remove any particularly knobby or stringy areas and leave the rest of the skin on. I do this a lot when eating beets because there is fiber in the skins. Or you can peel them after they have been roasted and subsequently cooled. The skins slide off super easily once the beets are cooked.
Back to the dill tahini dressing. I used a lot of dill for this! This dressing would be great if you scaled up the final amount and used it as a dip for veggies. I’m also going to be using it on falafel because it makes a healthy substitute for tzatziki. The great thing about dill is it is literally a weed so you’ll be able to make a ton of this dressing! If you aren’t a dill fan yet you could substitute half or all of the dill for parsley. But you really shouldn’t.