Tricolor roasted beet salad with dill
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Gold beets |
| 1 | bunch | White beets |
| 1 | bunch | Red beets |
| 6 | Shallots; finely diced | |
| 1 | bunch | Fresh dill leaves; chopped |
| ½ | cup | Olive oil |
| ¼ | cup | White balsamic vinegar or rice wine vinegar |
| 1 | teaspoon | Coarse salt |
| ½ | teaspoon | Black pepper; freshly ground |
| Sour cream for garnish | ||
Directions
Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup. Scrub well, trim ends, then place beets on a baking sheet. Roast until cooked through, about ½ to one hour depending on the size. Allow to cool, then remove the skins (they should slip off with your fingers). Cut beets into 1/2inch wedges and place in a medium bowl. To make the vinaigrette, whisk the remaining ingredients together in a small bowl. Drizzle vinaigrette over beets and toss to combine. Serve on plates with a dollop of sour cream. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/12/96 show Recipe By : TOO HOT TAMALES SHOW #6315 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 10:30:17 -0600 From: Pat Asher <asher@...>