• Liz Talley - Urban Graze

Beet and Dill Salad

Adapted from a Williams Sonoma recipe

4 small beets, roasted or steamed; peels removed and thinly sliced

1 Tbsp. red wine vinegar

2 tsp. olive oil

1-2 Tbsp. snipped fresh dill (adjust to your taste)

¼ - ½ tsp. minced or pressed garlic (adjust to your taste)

Salt to your taste

2 Tbsp. chopped, toasted walnuts

Gently toss the beet slices with vinegar. Let stand for 30 minutes. Whisk together the olive oil, dill, garlic and salt, and stir in gently to keep the beets from breaking. Taste and add a dash more vinegar, if needed.

Sprinkle with walnuts and serve.

Recipe created or adapted by Liz Talley, Urban Graze

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