Raw Beet and Dill Salad

  • Raw Beet and Dill Salad
  • Raw Beet and Dill Salad
Posted on August 7, 2013

Did you know you can eat beets raw? I discovered this factoid a couple years ago, before which I would never have even considered such a thing. Isn’t it funny how we get caught up in a singular way to prepare certain foods? It’s a good reminder to continually challenge yourself to try new things in the kitchen. And I’m certainly glad my eyes have been opened to the wonders of raw beets.

Raw beets are earthy, slightly sweet and have a pleasing crunch. And in the summer, when beets are plentiful in our gardens and at our farmers markets (and from my CSA), this is a great way to enjoy them without having to turn on your oven or stove top. I’m all for trying to keep my house as cool as possible during these long, hot days of summer. And another great this about this salad is that it only takes a few minutes to throw together. Just whisk up a simple dressing and grate some beets. Then toss both things together and your ready to eat!

Word of caution: grating beets can be messy! Little red splotches will be flying all over your kitchen. I try to minimize this by putting my box grater right into a large bowl. This catches most of the splatters. And your fingers will be nice and pink. Unless you wear gloves or grate your beets using the shredding attachment on your food processor.



Raw Beet and Dill Salad

Yield: Makes 3 cups

Raw Beet and Dill Salad


  • 2 tablespoons dill, chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon champagne vinegar (red wine or apple cider vinegar would also work)
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. sugar
  • 3 cups beets, peeled and grated (from about 4 to 5 medium sized beets)


  1. In a small bowl whisk the dill and the next six ingredients until well combined. Add the dressing to your grated beets and toss until evenly coated.
  2. You can serve this immediately or chill it in the refrigerator first for a couple hours. Leftovers can be stored in the refrigerator in an airtight container for 2-3 days.

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