This is really easy to make if you use precooked beets and dry dill.
1. Place the beets in a large pot. Add 2 tablespoons of the vinegar and fill with enough water to cover the beets, then place pot over medium heat. Bring to a boil, then cook for 20 to 30 minutes or until the beets are fork-tender. Drain and then set aside to cool. 2. In a small bowl, combine the olive oil and remaining vinegar. Whisk with a fork until the mixture thickens, then add the garlic, 1/4 cup of the dill, and 1/8 teaspoon of the salt. Stir to combine. 3. Transfer the cooled beets to a cutting board and cut into 1-inch (2.5cm) cubes. 4. In a large bowl, combine the beets and half of the walnuts, then add the dressing and toss to coat. Top the salad with the remaining walnuts and dill. Season with the black pepper and remaining salt. Store in the refrigerator for up to 2 days.
Store in the refrigerator for up to 2 days.
The Mediterranean Diet Cookbook for Beginners