Servings: 4 to 6
Fresh dill, bright scallions, and a tangy vinaigrette breathe new life into the classic combination of beets and blue cheese. Dill sprouts, available at some specialty markets, add an extra punch of dill flavor.
Make Ahead Tips
This salad is best served the day it’s made, but it can be refrigerated in an airtight container for up to 2 days.
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This is NOT in the August/September 2015 issue
Delicious combination of flavours! I used olive oil instead of grapeseed and I omitted the raw garlic. I used balsamic instead of red wine vinegar. Next time I think I'll add the garlic but roasted with the beets.
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