Creamy Garlic-Dill Beet Salad with Walnut Crunch

If you’re looking for a dish that’s vibrant, healthy, quick, and irresistibly delicious, this creamy beet salad is your answer. With earthy roasted beets, a creamy garlicky dressing, fresh dill, and crunchy walnuts, this salad takes just five minutes to toss together if you have your beets cooked in advance.

It’s the kind of recipe that impresses at family dinners, potlucks, and holiday tables, but is so easy you’ll find yourself making it on a regular weeknight.

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Ingredients (Serves 4–6)

For the Salad:

• 4 medium cooked beets (roasted, steamed, or boiled), peeled and diced

• 1 small red onion or 3–4 radishes, thinly sliced

• ½ cup walnuts, toasted and roughly chopped

• 1 medium apple (optional), diced for sweetness and crunch

• Fresh dill, for garnish

For the Creamy Garlic Dressing:

• ½ cup Greek yogurt or sour cream

• 2 tbsp mayonnaise (optional, for extra creaminess)

• 2 cloves garlic, finely minced or grated

• 1 tbsp lemon juice (or apple cider vinegar)

• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill)

• Salt and black pepper, to taste

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‍ Step-by-Step Instructions

Step 1: Prepare the Beets

1. Wash and trim the beets, leaving the skin on.

2. Roast in foil at 400°F (200°C) for about 45 minutes, or boil/steam until tender.

3. Once cooled, peel and dice into bite-sized cubes.

Tip: You can also buy pre-cooked beets from the store to save time.

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Step 2: Make the Dressing

1. In a medium bowl, whisk together:

   • Greek yogurt (or sour cream)

   • Mayonnaise (if using)

   • Garlic

   • Lemon juice

   • Dill

   • Salt and pepper

2. Taste and adjust seasoning – add more lemon for brightness, more dill for freshness, or a pinch of sugar if your beets are very earthy.

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Step 3: Assemble the Salad

1. In a large bowl, combine diced beets, sliced onion/radishes, walnuts, and apple (if using).

2. Pour the creamy garlic dressing over the top.

3. Gently toss until everything is evenly coated.

4. Garnish with extra dill and a few walnut pieces.

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Step 4: Chill & Serve

• For best flavor, let the salad chill in the refrigerator for 15–30 minutes before serving. This allows the garlic and dill to infuse into the beets.

• Serve cold or at room temperature.

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Recipe Tips & Variations

• Vegan Option: Replace yogurt/sour cream with a vegan alternative like cashew cream or coconut yogurt.

• Nut-Free: Swap walnuts with sunflower seeds or pumpkin seeds for crunch.

• Extra Flavor: Add crumbled feta or goat cheese for tanginess.

• Texture Play: Try adding roasted chickpeas for protein and crunch.

• Color Boost: Mix in some golden beets or roasted carrots for a rainbow salad.

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Serving Suggestions

• As a side dish: pairs beautifully with grilled chicken, salmon, or lamb.

• As a light lunch: serve on a bed of mixed greens with crusty bread.

• For holiday feasts: this salad adds a vibrant pink pop to the table.

• For meal prep: make a batch and store in the fridge – it keeps well for up to 3 days.

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Storage Instructions

• Store leftovers in an airtight container in the fridge for up to 3 days.

• Avoid freezing, as the creamy dressing may separate.

• If prepping ahead, keep dressing and beets separate until ready to serve.

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Why You’ll Love This Salad

• Quick & easy: Only 5 minutes if beets are pre-cooked.

• Nutritious: Packed with fiber, vitamins, antioxidants, and healthy fats.

• Eye-catching: The gorgeous pink color always turns heads.

• Customizable: Make it vegan, cheesy, or spicy depending on your mood.

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✨ Final Thoughts

This creamy garlic-dill beet salad is a fusion of freshness, crunch, and creaminess that transforms humble beets into a star dish. It’s proof that healthy food doesn’t have to be boring – in fact, it can be the prettiest and most popular dish on the table.

Make it once, and it’ll quickly become your go-to salad for every occasion.