Recipe: Golden Roasted Beet Salad with Dill

June 9, 2013 · 16 comments

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Golden beets are beautiful. Roasting the beets adds another dimension to the flavors of this root. A simple dressing made of extra virgin olive oil, lemon and dill creates a light and fresh salad for summer. 

Lots of Nutrition in Beets

Cooked beets are high in Vitamin A and folate with a little choline as well. They are loaded with potassium and there is also calcium, magnesium, phosphorus and sodium. The typical color of red/purple beetroot is due to a variety of betalain pigments. The composition of different betalain pigments can vary, giving breeds of beetroot which are yellow or other colors in addition to the familiar deep red. These pigments are also powerful antioxidants.

Beetroot or garden beets are different than sugar beets. Sugar beets are a commodity crop used to make sugar and unfortunately most of that crop is now genetically modified. Just to be sure, I only eat organic beets.

Traditional Uses

Beets are used traditionally in Jewish culture as a soup called borscht. I remember my mother eating this with a dollop of sour cream.

Beet kvass is a fermented beet drink which I love, full of nutrition and very cleansing to the liver. However, beets are high in oxalates which may cause problems for people who form oxalate kidney stones and for those who are sensitive to oxalates in general.

Most people find that the red color of beets are passed through to the urine and stools — easily mistaken for blood! With these golden beets, that will not happen.

Golden Roasted Beet Salad with Dill


  • 2 pounds golden beets
  • A few stalks of fresh dill
  • Salt and pepper to taste
  • 2 Tbsp extra virgin olive oil (where to buy)
  • 1 Tbsp lemon juice
  • Handful walnuts



  1. Clean the beets under running water and cut off the stems (you can use the greens for soup or juicing)
  2. Cut in half and place face down in the roasting pan — you may need to use two pans if you have a lot of beets
  3. Roast at 400 degrees F for one hour (or longer) until a knife goes through easily
  4. Remove from oven and let cool
  5. Peel the skins off — this is easier after cooking
  6. Cut into slices or chunks
  7. Place in mixing bowl and toss with the walnuts,  olive oil and lemon juice

Prep Time: 20 minutes
Cook Time: One hour or more

Shared at: My Meatless Monday, Barnyard Hop,  Melt in Mouth Monday, Real Food Wednesday,  Allergy Free Wednesday, Foodie Friday, Foodie Friday, Gluten Free Friday

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{ 13 comments… read them below or add one }

1 Little E's Kitchen June 9, 2013 at 9:46 pm

I’ve never tried golden beets before! I’ll have to try this!


2 Linda June 10, 2013 at 11:26 am

Do you grow your own beets? I haven’t found golden beets here and I would love to get some. I have been growing beets for the last 3 years from a packet of seeds I bought. They never grow very big but I do what I can with them. I also enjoy sauteing the greens. I will try your recipe although I will have to use red beets.


3 Linda June 10, 2013 at 11:30 am

Oh, and I am growing dill. This year they all came up as volunteers. Last year I found parsley worms on my parsley plants. I didn’t want to kill them because they are so pretty and they become swallowtail butterfly. So I moved them to my dill plant which I didn’t mind sharing.


4 Jill June 10, 2013 at 2:10 pm

Hi Linda,
I don’t grow beets so I buy organic when I see them. I have never seen parsley worms and I hope I never do.


5 Linda June 10, 2013 at 4:18 pm

They are pretty yellow and black. I guess I’m a weirdo!


6 Stephanie June 11, 2013 at 9:18 am

I’ve never even HEARD of golden beets! I’m on a salad kick so I’ve got to try this – and I love everything dill. Do golden beets taste different than red beets?


7 Saira June 12, 2013 at 2:43 am

this is very good meal to start a day with…


8 Jimmy June 15, 2013 at 4:46 pm

Looks and sounds good, and I definitely new and more no meat dishes.!!
And as long it hasn’t any wheat or starch in it I’m up for anything, because I don’t eat wheat or any fruit, veggies with any starch due to I like my body and have some problems.

So glad to see you are on the same page, I would love to follow your no grain class and I might do just that just need the money. ;)


9 Diane Balch June 15, 2013 at 9:09 pm

I’m pinning this my family loves beets. My son loves them so much that when he was little the dentist was cleaning his teeth and asked, “I know you aren’t giving him red wine to drink, but what does he eat that is so red?” His teeth were beet stained, but it comes right off…


10 Adelina Priddis June 16, 2013 at 4:36 pm

I didn’t even know there were golden beets. They look very pretty. Thanks for sharing on Foodie Friday


11 Shelley Alexander June 18, 2013 at 5:11 pm

Jill, I love golden beets and your salad looks so yummy! I found it in VGN forum. I will share it on Twitter, FB, and Pinterest today. Thanks for the recipe.


12 Cindy (Vegetarian Mamma) June 20, 2013 at 2:35 pm

I just love the color of beets! My neighbor has a great dill plant growing! She told me I could use some when I needed it! I think I have the perfect recipe now! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

Cindy from


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