Marinated Beets Salad Recipe

Cook beets

Trim any long stems from the baby beets, leaving a little stem if desired. Place beets in a medium saucepan and add enough cold water to cover by 1 inch. Add a pinch of salt. Bring to a boil, then reduce to a simmer and cook until beets are tender when pierced with a skewer or knife, about 25–35 minutes depending on size. Drain and let cool slightly.

Peel & slice

When cool enough to handle, rub the skins off the beets with paper towels or use a small paring knife to remove skins. Slice the beets into halves or quarters depending on size so pieces are bite-sized (about 1/2–3/4 inch thick). Place sliced beets in a medium bowl.

Bring a pot of salted water to a rolling boil. Add trimmed green beans and cook 2–3 minutes until bright green and tender-crisp. Prepare an ice bath (bowl of ice water). Immediately transfer beans to the ice bath to stop cooking, then drain and pat dry. Cut beans diagonally into 1–1.5 inch pieces and add to the bowl with the sliced beets.

In a small jar or bowl combine the extra-virgin olive oil (3 tbsp), balsamic vinegar (2 tbsp), red wine vinegar (1 tsp), Dijon mustard (1 tsp), honey or maple syrup (1 tsp), minced garlic (2 cloves), chopped dill (1 1/2 tbsp reserved for dressing), salt (3 pinches) and freshly ground black pepper (1 tsp). Whisk or shake vigorously until emulsified.

Pour approximately two-thirds of the vinaigrette over the bowl with beets and green beans, reserving the remainder for serving. Toss gently to coat. Add thinly sliced shallot and gently mix. Let the salad marinate at room temperature for 20–30 minutes (or refrigerate up to 2 hours) so flavors meld. Taste and adjust seasoning with remaining vinaigrette, salt, or pepper as needed.

While the salad marinates, toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant and lightly browned, about 3–5 minutes. Watch carefully to avoid burning. Remove from heat and roughly chop when cool.

Add the toasted walnuts to the marinated beet and green bean mixture and gently toss. Sprinkle remaining chopped fresh dill (1/2 tbsp) over the salad. Transfer to a serving platter or bowl and finish with a light pinch of flaky sea salt if using. Serve at room temperature or chilled.