Lemon-Pickled Beetroot Salad with Dill

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A vibrant salad where roasted beets meet bright lemon pickling liquid, balanced with fresh dill and creamy avocado. This mediterranean-inspired salads ready in about 45 minutes pairs beetroot, fresh lemon juice, apple cider vinegar into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 285 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes beetroot
• 3 tbsp fresh lemon juice
• 1 tbsp apple cider vinegar
• 2 tbsp extra-virgin olive oil
• 2 tbsp, finely chopped fresh dill
• 1 medium, diced avocado
• 1/4 tsp sea salt
• 1/8 tsp black pepper

Instructions

1. Step 1: Preheat oven to 400°F (200°C). Toss 2 medium diced beetroot cubes with 2 tbsp extra-virgin olive oil, 1/4 tsp sea salt, and 1/8 tsp black pepper. Roast for 25 minutes until tender and crisp at edges.
2. Step 2: While beets roast, whisk 3 tbsp fresh lemon juice, 1 tbsp apple cider vinegar, and 1/4 tsp sea salt in a small bowl until emulsified.
3. Step 3: Once beets are done, let cool slightly. Toss roasted beets with 3 tbsp lemon-vinegar dressing, 2 tbsp finely chopped dill, and 1 diced avocado. Gently mix until evenly coated, avoiding mashing the avocado.