Hard-to-Beet Summer Salad with Lemon Vinaigrette

Flipping through the pages of Bon Appetit Mag the other week, the gorgeous, vibrant photo of this dish literally jumped off the page at me. I earmarked the page, knowing I'd have to give it a try sometime soon and last weekend our first rooftop BBQ of the season gave me the perfect opportunity. The two-step cooking process makes this a little more time-intensive than your average summer salad, but I guarantee it's well worth the effort. Not only is it supremely delicious and healthy, but it's a real stunner that is sure to provide some eye candy to your spread. The recipe calls for yogurt, which I'm sure would be very tasty, but I had some dairy-free friends in the bunch, so I opted out. I also made this ahead of time and served it cold. 

Recipe via Bon Appetit


2 pounds mixed small or medium beets (such as Chioggia, red, and/or golden), scrubbed
6 tablespoons olive oil, divided, plus more
Kosher salt and freshly ground black pepper
2 tablespoons finely grated lemon zest
2 tablespoons fresh lemon juice
¼ cup (lightly packed) fresh mint leaves, plus more
2 tablespoons torn fresh dill, plus more
Flaky sea salt (such as Maldon)


Preheat oven to 400°. Divide beets between 2 large sheets of foil. Drizzle beets on each sheet with ½ Tbsp. oil; season with kosher salt and pepper and wrap up foil around beets. Roast on a rimmed baking sheet until tender, 40–50 minutes. Let cool slightly, then, using a paper towel, rub skins from beets (they should slip off easily). Crush beets with the bottom of a small bowl (it’s alright if they fall apart).

Meanwhile, whisk lemon zest, lemon juice, and 2 Tbsp. oil in a large bowl; set vinaigrette aside.

Heat 3 Tbsp. oil in a large skillet over medium-high heat. Add beets, season with kosher salt and pepper, and cook until browned, about 4 minutes per side. Transfer to bowl with vinaigrette, add ¼ cup mint and 2 Tbsp. dill, and toss to coat.

Top with more herbs, and seasoned with pepper and sea salt.

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