Preparation

• Position a rack in the center of the oven and heat the oven to 350°F. Put the beets and 1/2 cup water in a 9×13-inch roasting pan. Cover tightly with aluminum foil. Roast until the beets are easily pierced with a fork, about 1 hour. Let cool to room temperature, then peel and cut into 1/2-inch dice. Refrigerate to cool completely.
• In a large bowl, whisk together the oil, vinegar, lemon juice, garlic, 1 tsp. salt, and 1 tsp. pepper. Add the beets, blue cheese, scallions, dill, and dill sprouts, if using. Toss to combine. Let sit for at least 15 minutes before serving.

Make Ahead Tips

This salad is best served the day it’s made, but it can be refrigerated in an airtight container for up to 2 days.