Recipe: Roasted Beet Salad with Preserved Lemons and Dill

We’ve been graced with an abundance of Badger Flame Beets in our latest CSA boxes, and I finally got around to tackling the pile of 5 beets over dinner the other day.  I had an idea to spiralize the beets to create a beautiful beet salad, lightly roasted and topped with fresh, herbaceous flavors like preserved lemons, dill, and scallions.  The result was an absolute delight that I couldn’t wait to share here on the blog!

If you don’t have access to Badger Flame Beets, never fear!  This recipe will work perfectly with any beet you may have on hand (even the purple ones!).  If you can’t find any preserved lemons, simply swap that out with a little drizzle of lemon juice and grated lemon zest, and the flavor will all be there!  Any tender herb will work as a replacement for dill if you don’t have any. However, I really enjoy the flavor combination of dill and beets – I think they work so well together – so do try to find some if you can!

Also, if you don’t have a spiralizer – you can also still make this!  Simply chop the beets up into thin matchsticks or even small cubes and proceed to baking, the result will look different in shape but will still be really tasty!

Recipe down below, along with photos! 

Roasted Beet Salad with Preserved Lemons and Dill

Ingredients:

  • 5 Badger Flame Beets
  • 2-3 wedges of preserved lemons, chopped fine
  • 3 scallions, chopped thin
  • ½ cup fresh dill, chopped fine
  • 1 tbsp olive oil
  • 1 tsp salt

Method:

  1. Preheat the oven to 350F.
  2. Remove the greens and bottom (root) end of the beets, and run under cold water to wash the beets thoroughly.  Peel the beets using a vegetable peeler to ensure that any additional dirt has been removed.
  3. Once the beets are peeled and cleaned, use a spiralizer to cut the beets into thin noodles (2-3 mm setting).
    1. Alternatively, if you do not have a spiralizer, chop the peeled beets into small cubes or matchsticks.
  4. Place the cut beets into a large bowl, and add the olive oil and salt.  Toss to combine the beets and ensure that everything is evenly coated in the oil.
  5. Line a baking sheet with a big piece of parchment paper to prevent sticking during baking.  Pour out all of the beets onto the lined baking sheet, and arrange so that the beets are in a flat layer over the whole baking sheet.
  6. Place the baking sheet in the oven and bake the beets until fully tender and lightly browned, about 30 minutes at 350F.
  7. After baking, remove the beets from the oven and allow to cool on the baking sheet, about 20 minutes.
  8. While the beets are cooling, chop the scallions, preserved lemons, and dill.  Once the beets are cooled, add the chopped lemons, dill, and scallions to the beets.
  9. Transfer everything to a large bowl, and stir to combine.  Taste for seasoning, and adjust as needed.
  10. Serve immediately or store in an airtight container in the refrigerator for up to 3 days. 
  11. Enjoy!

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