Beet Dill Salad
Wow! We have had a lot of rain. The dill is lush and well, is growing like a dill “weed”. I bought some beautiful beets at the farmers market, they are gorgeous pink beets. Remember don’t throw those beet tops in the compost, check out beet top pasta, or steam/saute, or use them as you would spinach or swiss chard. I made a quick beet salad with lots of fresh dill, it’s an easy to follow recipe. Enjoy.
Beet Dill Salad
2 cups of cooked beets chopped
1 tablespoon raspberry vinegar
1 tablespoon extra virgin olive oil
1/4 cup fresh chopped dill
salt and pepper to taste
goat cheese
candied pecans
In a bowl whisk together the vinegar and oil, add salt and pepper to taste. Toss beets and dill until coated with dressing. I served in individual dishes, that way no one can fight over the cheese and nuts, equal amounts for everyone! Divide beets among serving dishes, top with crumbled goat cheese and broken pecans.
PS If you don’t have candied pecans, toasted pecans or walnuts work great.
