Russian Beet Salad

1. 1

   Preheat the oven to 400F.

2. 2

   Wrap the beets in bundles of 2 to 3 with 1/2 teaspoon salt, with aluminum foil and roast in the oven until they are easily pierced with a pairing knife, 1 to 1.25 hours.

3. 3

   Unwrap the beets and let them cool to warm.

4. 4

   Peel and discard the skins from the beets and cut into 1-inch slices.

5. 5

   Place the beets in a serving bowl and sprinkle with salt and pepper.

6. 6

   Drizzle the dressing over the beets, then scatter the walnuts and dill over the salad.

7. 7

   Serve.

8. 8

   In a bowl, whisk together the vinegar, shallot, 1/2 teaspoon salt and 1/4 teaspoon pepper and let stand 5 minutes.

9. 9

   Whisk in the mayonnaise.

* Per serving · 4 servings · Values may vary.

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