Lime and Honey Beet Salad

I am always on the lookout for a new go-to side dish. This salad has many of my favorite attributes: bright, hearty, easily made ahead and rested in the fridge until ready to serve, and surprising! The lime and honey tang and sweet with the earthy beets is such a great combination, but one that is unexpected. This quickly made it on my “make again” list. Hope you enjoy it too!

Lime and Honey Beet Salad

From Dorie Greenspan’s Around My French Table 

Note: This salad needs to be chilled for at least two hours before serving, plan accordingly.

2 teaspoons cider vinegar
grated zest and juice of 1/2 lime
2 teaspoons honey
2-3 teaspoons extra-virgin olive oil
2 teaspoons minced fresh dill
2 teaspoons minced fresh chives
salt and freshly ground pepper
1 pound cooked beets, peeled
Minced fresh dill and chives, for garnish (optional)

1. Whisk together the vinegar, lime zest and juice, and honey in a medium bowl until smooth. Whisk in 2 teaspoons olive oil. Add the dill and chives, and season with salt and pepper.

2. Cut the beets into wedges (about 1/2 inch thick), add them to the bowl, and gently coat them in the vinaigrette. Cover the bowl and chill the beets for at least 2 hours, or for as long as overnight. 

3. When ready to serve, stir in another teaspoon of oil, if you think the salad needs it, and taste for salt and pepper. If you’re using them, which I recommend for the pop of color alone, top with the minced herbs.