roasted beet salad with dill horseradish vinaigrette

beet salad

Sometimes, I have stories. Often, I have stories. Our daughter is bursting with stories and questions and imaginings and more stories. I listen to her talk about her imaginary brother and his flight to Chicago in the morning to teach a cooking class in a restaurant. Apparently, he’s teaching people how to make spinach and cheese puffs and gumbo. I ask her questions to keep her going and I smile. Since before she was born, Danny and I have been telling her stories and now she’s telling them to us. Goodness.

But today, I don’t really have a story. I mean, I could tell you a story, but at the moment? I know any story would stand between you and this roasted beet salad with dill horseradish vinaigrette that Danny made for us for lunch.

I’ll stop writing now.


Roasted Beet Salad with Dill Horseradish Vinaigrette

I spent decades of my life not liking beets. I grew up on canned beets and I could not understand why anyone liked the things. When I went gluten-free, I decided to try them again. Turns out that I love roasted beets.

When Danny plays in the kitchen, he usually comes up with something that makes me say, “Man, that’s fantastic.” That’s quickly followed by “Wait! Let’s write that down.” This dill-horseradish vinaigrette was one of those urgently scribbled recipes.

You’ll have some of the vinaigrette left over here, perhaps. Enjoy it on roasted chicken, salmon, rice, or shrimp.


Feeds 4
1 tablespoon chopped fresh dill
1 tablespoons chopped fresh Italian parsley
2 tablespoons grated fresh horseradish
2 tablespoons champagne vinegar
1 tablespoon Dijon mustard
1/3 cup extra-virgin olive oil
kosher salt and cracked black pepper
4 roasted baby golden beets (see note below)
8 roasted baby red beets
4 ounces soft chèvre (goat cheese)
1/2 cup chopped hazelnuts


  1. Making the vinaigrette. Combine the dill, parsley, and horseradish in a large jar.
  2. Put the champagne vinegar, Dijon mustard, and olive oil into a large bowl. With an immersion blender, blend these ingredients together until they are emulsified. Stir this in with the chopped herbs. Season to taste with salt and pepper.
  3. Making the salad. Cut the roasted beets into pieces and put them in a bowl. Toss them with some of the dill-horseradish vinaigrette. Put the beets onto a plate and add the goat cheese and hazelnuts. Drizzle with more of the vinaigrette, if you wish.

25 comments on “roasted beet salad with dill horseradish vinaigrette

  1. Gillian

    oh YAY…saw a tweet about this as your lunch, and was HOPING you’d post recipe. i love beets, and the dill horseradish viniagrette had me very intrigued! i think it’d be great on a potato salad too. YUM. thanks.

  2. Jenn Sutherland

    Oh my…I do love roasted beets, and often dress them in an herby vinaigrette, but I LOVE the addition of fresh horseradish and dill – sounds amazing, and will be on our table soon. Thank you!

    And tell Lucy’s imaginary brother to stop by our house in Chicago for dinner after he’s done teaching. Give Lu a hug for me!

  3. Deirdre

    Shauna, this looks delicious. My husband loves dill, horseradish and beets so this will be on the menu after my next trip to the farmers’ market. One question – where do you get fresh horseradish? I have looked all over for it here in Bellingham (we met at your book signing at Village Books, BTW) and no one has it. We use the prepared stuff in a jar but it is not the same. Thanks!

    1. shauna

      Hello, Deirdre! You know, our grocery store on Vashon sells it but it’s pretty ridiculously stocked. But I bet if you went to the Bellingham Co-Op, they might order some for you! Once you try it, you’ll get hooked.

  4. Nicole

    This salad combines so many of my favorite things. Beets! Dill! Horseradish! Goat cheese! Hazelnuts! I can’t wait 🙂

  5. kickpleat

    I love the sound of this meal!! I saw some gorgeous beets at the market the other day & now I’m kicking myself for not picking them up (I’ll now walk down tomorrow to do so). Dill and horseradish in the dressing? Totally yum!

  6. Melissa

    Does roasting the beets get rid of the er…earthy…flavor?. Honestly, they always taste like mold to me. I’ve tried them lots of different ways because I would LIKE to like them.

    1. Marissa

      Melissa – beets need to be cleaned thoroughly before being cooked. Often, cutting off the top of the beet helps get rid of the crevices where the dirt hides. Roasting DOES bring out the sweetness of the beets, and the smaller/younger the beets, the sweeter they are naturally. Also, golden beets tend to be sweeter than red beets. Hope that helps!

      1. Melissa

        Unfortunately, it wasn’t dirt on the beet. I peeled the ones I used for a raw carrot/beet salad, and I am an overzealous scrubber, so they were really clean.
        I guess maybe my tongue just doesn’t want beets. 🙁

        1. shauna

          Melissa, they really are an acquired taste. I used to hate them! Try the golden beets and roast them well. Eventually, you might get hooked.

        2. Stephanie

          Consider pickling your own beets. The earthiness goes away, and you can adjust the sweetness to your own taste. (Me, not much sugar. Daughter asked me to make her a jar with a bit more sugar this year…)

  7. Irina

    Hi Shauna!

    Being from Russia, I had to comment on a recipe involving beets, as they are a staple of Russian cuisine! My comment/question is not about the recipe itself, however (although it looks and sounds delicious!), but about the photo, as well as other photos of plated dishes on your blog. Are the photos representative of your typical serving size? The reason I’m asking is because I often can’t help but think that the amount of food I’m seeing in the picture would not fill me up – and I am a small-sized person with a pretty average appetite! I’ve experienced this with photos on other food blogs too, so I wonder if it’s standard practice to only plate a small amount of food when photographing, or if perhaps it just looks like a small amount because it’s arranged on an extra-large serving platter. Or, do food bloggers really tend to eat smaller-than-average portions? 🙂

    Thank you for shedding light on this!

    1. shauna

      Well, this is pretty funny. No one has ever worried that my portions were too small! I don’t know about other bloggers but I know that Danny plates all the food we photograph for the site. Having worked almost all fine-dining restaurants during his chef career, he portions out what is a healthy amount. This is a long plate but not that much. But the two of us shared it for lunch and it was enough.

  8. Catherine

    I am making this tonight and the vinaigrette tastes wonderful. Beets and dill, what can be better than that? Love your blog Shauna. My husband is celiac and I also have all of your cookbooks. Carry on, you are an inspiration.

  9. Molly (Sprue Story)

    My sister and I made something kind of like this recently and put it over kale. It was really good! Danny’s dressing is much more inventive than the simpler one we used, though, and sounds delicious. We’ll have to try your version next time.

  10. Mary M

    Walked by a bunch of rainbow beets at the market, bought them, had this for lunch. Super, thank you!

  11. Catherine

    I have made this twice and it is just as delicious the second time! Made it for friends for dinner tonight and they
    absolutely loved it. The dressing is divine. Thank you for your inspiring recipes and wonderful stories.

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