You'll Be Eating This All Summer Long

Salad for President's Julia Sherman shares her recipe for our favorite summer salad, straight from her new cookbook.

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Anyone who doesn't consider the culinary experience to be a fine art clearly hasn't heard of Julia Sherman. Since starting the Salad for President blog in 2012, the artist and gallerist has helped bring the two communities together, asking traditional artists, architects, and writers to become literal tastemakers and create and share original recipes for meals that look nearly as good as they taste. Her first cookbook, out today, is probably the most Instagram-worthy compilation of recipes and artist interviews that we've ever seen. Millennial pink, check. A chapter titled "F*%k Brunch," check. Dinner party inspiration, check, check, check.

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Here, she shares her recipe for our new go-to summer salad. Save the recipe below, and start planning your next trip to the grocery store.

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Roasted Beet and Potato Salad with Dill Yogurt Sauce and Pickles

How to Make It

1. Preheat the oven to 400°F (205°C) and place a rimmed baking sheet in the oven to heat up.

2. Peel the beets. Cut the beets and potatoes into 1-inch cubes. Keeping the beets and potatoes separate, toss with garlic and 1 tablespoon of the oil and season with a generous pinch of salt and a fine dusting of pepper. Spread the beets out in a single layer on one side of the hot baking sheet, and spread the potatoes on the other side. Cook the potatoes for 20 minutes and remove from the pan with a spatula. Continue to roast the beets for an additional 10 minutes, or until fork tender.

3. While the veggies are roasting, slice the onion into thin half-moon slivers. Put the onion in a small bowl with the vinegar and ⅛ teaspoon salt, and set aside to pickle while the veggies cook.

4. Remove the veggies from the oven and set them aside to cool for a few minutes. Remove the onions from the vinegar.

5. In a serving bowl, whisk together the remaining 1 tablespoon oil, yogurt, dill, and any excess vinegar from the onions. Whisk to combine.

6. When the veggies are no longer piping hot but still warm, toss them with the yogurt dressing.

7. Scatter the pickles and red onion on top, garnish with dill and/or dill flowers, and serve.

Salad for President: A Cookbook Inspired by Artists by Julia Sherman, $35, indiebound.org.

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