chopped beet salad

a composed take on a classic — this chopped beet salad brings together earthy roasted beets, crisp cucumber, and bitter radicchio, lifted with fresh dill and a bright vinaigrette. simple ingredients, thoughtfully layered.

Prep Time: 15 minutes

Cook Time: 35–45 minutes

Total Time: 50–60 minutes

Yield: Serves: 4

instructions:

1. Roast the Beets
Preheat oven to 400°F.
Wrap beets in foil with a drizzle of olive oil and salt.
Roast for 35–45 minutes until tender.
Let cool, peel, and small dice.

2. Prep the Base
Small dice cucumber.
Finely chop radicchio for a more delicate texture.
Chop dill.

3. Make the Dressing
Whisk olive oil, red wine vinegar, Dijon, honey, and shallot.
Season with salt and pepper.
Let sit 5–10 minutes to soften the shallot.

4. Assemble
In a bowl, combine beets, cucumber, radicchio, and dill.
Toss gently with dressing.
Fold in microgreens last to keep them fresh and airy.

Ingredients:

For the Salad:

• 4 medium red or golden beets

• 1 large English cucumber, small dice

• 1 cup radicchio, finely chopped

• 1 cup microgreens

• 2 tbsp fresh dill, finely chopped

For the Dressing:

• 3 tbsp extra virgin olive oil

• 1.5 tbsp red wine vinegar

• 1 tsp Dijon mustard

• 1 tsp honey (optional, to balance bitterness)

• Salt & freshly cracked black pepper

dom’s tip:

I paired this salad with Ithaca x graza hummus and Graza olive oil, both found at my local Whole Foods, along with toasted pita for serving. To enhance the hummus even further, finish with a drizzle of Graza finishing oil after plating. a touch of lemon goes a long way here.
finish the salad with fresh lemon zest and a light squeeze of juice right before serving — it lifts the earthiness of the beets, softens the bitterness of the radicchio, and sharpens everything without overpowering the dill.