Raw Beet and Dill Salad | www.floatingkitchen.net

Raw Beet and Dill Salad

This post was originally published here on August 7, 2013. I’ve updated the photos and text because trust me, they needed it! Enjoy!

Did you know that you can eat beets raw? This was something that I only discovered a couple of years ago. Until that point, I had always boiled or roasted them into submission. And in the years before that, I wouldn’t even have touched a beet with a 10 foot pole.

It’s funny how things change.

Now I love beets any way you cook them. And even in ways when you don’t cook them.

This Raw Beet and Dill Salad is a favorite of mine. The raw beets are just so damn crunchy. It’s irresistible. And they still have that characteristic earthy, sweet taste that I’ve grown to love. The dill makes this dish extra fresh. And the mustard-vinegar dressing provides the perfect level of tang.

Raw Beet and Dill Salad | www.floatingkitchen.net

Also, see that photo above? That’s how much dill my Mom gave me when I told her I need a couple of sprigs for a recipe. Classic Mom. Always going overboard!

The whole recipe uses only eight ingredients, most of which are pantry staples. And it’s a great way to prepare beets in the Summer months when it’s WAY to hot to turn on your oven. I typically enjoy this salad straight out of the bowl. But it would also be good as a slaw for topping tacos or sandwiches.

Raw Beet and Dill Salad | www.floatingkitchen.net

Grating beets is an inherently messy task. There isn’t any way around it. You’ll likely get splatters over your kitchen countertops and clothes. And you may even end up with pink hands, too. But here are some tips I’ve learned over the years to help minimize the damage. First and foremost, you could certainly use your food processor with the shredder attachment to grate the beets. That usually results in the least amount of mess. But honestly, I think the size and texture of the shreds is better when I use my trusty box grater. So to that end, I place my box grater on a big plate right in my kitchen sink. Most of the splatters will stay confined within the walls of the sink. And then you can easily just rinse them away with water. Wear gloves if you don’t want pink hands. And lastly, try golden beets instead of red beets, which will eliminate the threat of red juices all together!



Raw Beet and Dill Salad

Raw Beet and Dill Salad

At a Glance:
Yield: 3 cups
Prep Time: 15 minutes
Total Time: 15 minutes


  • 2-3 tablespoons dill, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon Dijon mustard
  • 1 tablespoon champagne vinegar
  • 1 tsp. sugar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 cups grated beets (from about 4 to 5 medium sized beets)


  1. In a small bowl, whisk together the dill and the next six ingredients until well combined.
  2. Add this dressing to the grated beets, tossing until the beets are evenly coated.
  3. You can serve this salad immediately. Or chill it in your refrigerator for several hours before serving. Leftovers can be stored in your refrigerator in an airtight container for up to 2 days.


You can substitute red wine vinegar or apple cider vinegar for the champagne vinegar.

16 comments on “Raw Beet and Dill Salad”

  1. I have to admit that like you Liz, a few years ago I wouldn’t have touched a beet with a ten foot pole either. A good friend would always order this beet/mango salad when we would go out for lunch together and I’d look at her cross-eyed every time. I mean there were yummy burgers and sandwiches on the menu. Well, then I decided maybe I ought to give them a try and what do you know, I actually liked them. Frankly, I always thought of them as grandma food, because my Gram always loved pickled beets. Well, I’m not a grandma yet and I know I’d love this salad. I love the dill and the dressing. I agree, shredding them with the box grater is messy, but I also like it better. Can’t wait to try this one.

    • Oh beets and mango is a combo I haven’t had before. Sounds like I need to try that out! I hope you get a chance to make this salad!

  2. Lol, I think most people were scared of beets at some point in their life! Because growing up you could NOT have paid me enough to eat one. It is crazy how things change! This salad is absolutely breathtaking, Liz! I seriously can not stop staring!! THAT COLOR! Just gorgeous! I love that you grated the beets!! And that dill and mustard-vinegar dressing!! Gahh. GIMME THIS! Pinned! Can’t wait to try it! Cheers, friend!

    • I know you’ll love it, Cheyanne! I just can’t get enough beets these days! I guess I have a lot of years of catching up to do. Lol.

  3. Yeeeees I LOVE raw beets! This salad looks absolutely amazing, m’dear! I have both beets and dill in the refer right now, and am AMPED to try this out!

  4. I love beets! I’ll eat them any form, but something about roasted beets and they’re sweetness still throws me off a little. I LOVE them raw, however, and I love the freshness that the dill brings here 🙂 Pinning!

  5. I’ll have to make this for my beet-loving beau – the flavors sound spot on, and LOVE that color!

  6. I’m complete heart eyes for this Liz! I get SO many beets from the farm and typically roast them up. And although I DO love them raw, I forget how much I love them raw, if that makes sense :/ But oh my! Paired with dill and a bit of dijon.. I can see how this would be addicting! I’d eat the whole recipe! Not to mention, it’s total eye candy! 😀

    • Oh I can eat the whole bowl in one sitting. It’s kind of amazing how many beets I can eat when they are like this!

  7. It’s honestly pretty darn good with just the beets, cucumber, and fresh dill weed if anyone is lacking the other ingredients 😉

  8. Can you can this salad? I know it would cook it somewhat but has it ever been done? I’m new to canning but I know they do 3 bean salad, though the beans are not raw of course. Thanks Sue

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