Have I mentioned that one of my favourite herbs is dill? I don’t think I use it enough in recipes in proportion to just how much I love it. Like saffron, it evokes memories of Sweden and my gorgeous Swedish friends and family. In particular the inspiration for this dish came from a gorgeous Canadian friend, Chandra, who is married to my best friend. They currently live in Sweden and a warm roasted version of this dish was served up the day I arrived for a visit a few years ago. It stuck in my memory and I return to it now and then, as a quick way to dress up beetroot, when I’m looking for something a little bit special. This salad is super easy to make and is quite impressive to add to your BBQ table. The beetroot can be pre-roasted, either whole (best for a cold salad) or in pre-cut pieces and then its a few minutes to finish off just before serving. As an added bonus I love this as a warm salad too in the winter months so its super versatile.
Roast Beetroot & Dill Salad
- 4 large beetroot, roasted
- 2 tbl sp chopped fresh dill tips
- 1 tbl sp. balsamic vinegar
- 1 tbl sp. olive oil
- salt and pepper to taste
Roast your beetroot in your preferred style depending on if you are serving them warm or cold. At the time of serving dress the beetroot in the dill, balsamic vinegar and olive oil. Season to taste.
Happy Cooking & Happy Eating,