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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
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.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.