Tricolor roasted beet salad with dill

Yield: 4 Servings

Measure Ingredient
1 bunch Gold beets
1 bunch White beets
1 bunch Red beets
6 \N 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
\N \N Sour cream for garnish

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@...>

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