Roasted Beet Salad

Roasted Beet Salad

Fabulously fresh jewel-like cubes of beets marinated in a light vinaigrette and tossed with lemon zest and dill. A perfect go-with to…everything.


  • 3 lbs roasted beets, diced into 1 or 2-inch pieces
  • 6 T white wine vinegar
  • 6 T Extra-Virgin Olive Oil
  • 4 T white sugar
  • 2 T Kosher Salt
  • 2 T freshly ground black pepper
  • 5 T freshly minced dill
  • Grated Lemon Rind (2 lemons)
  • Guerande Fleur de Sel to finish


  1. Put your beets into a large bowl.
  2. Into a jar, add the remaining ingredients except for the dill and lemon rind.
  3. Shake hard and pour over beets.
  4. Top with your dill and lemon rind and mix gently. 
  5. Sprinkle with Guerande Fleur de Sel
  6. Serve cold or room temp.

chef lydia demonstrates her cooking skills
The Chef
DeBragga's Corporate Chef - Lydia Liebchen