I have a problem at farmers' markets: I can never leave without beets. I think that every variety is gorgeous and I'll always find a use for them (both the greens and roots). This is my seasonal, forward-thinking salad. The dill and lemon brighten the salad to make it feel more like a spring dish. There are many different ways you can switch up the flavors, as I mention below, but one of my favorites is to add greens.
This salad is forgiving. Add grains or greens, swap out the sunflower seeds- it's all fair game. I've also made this salad with roasted carrots which balance the earthiness of the beets.
Legumes: Skip the chickpeas and use white beans or black lentils.
Nuts: I also love toasted hazelnuts or almonds in place of the sunflower seeds.
Greens: I debated on sharing the version with greens but at the end of the day, I like the simplicity of the beet/chickpea combination. However, this version works well with a bit of baby spinach or arugula tossed into the mix.
During the fall and winter months, I always have beets stowed away in my crisper. The greens make for a nice addition to stir-frys and sautés. Also, the beet roots keep for a couple of weeks and can be used in many different ways (the cupcakes are a particular favorite of mine). Look for all the different varieties as they can be used interchangeably, each adding a lovely pop of color to meals.
Cracked Spelt Risotto
Roasted Beet Pasta
Chocolate Beet Cupcakes
What a stunner of a salad! I love the combination of beets and dill - it's like they were made for each other. <3
We made this last night. So delicious. My vegan daughter loved it!
Have you made this with red beets? I have a bag from the farmer's market in the refrigerator.
I have- just as delicious! The color might bleed a bit, but if you don't mind that- you're good to go.