Tricolor Roasted Beet Salad with Dill |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 bunch each gold, white and red beets |
6 shallots, finely diced |
1 bunch fresh dill leaves, chopped |
1/2 cup olive oil |
1/4 cup white balsamic vinegar or rice wine vinegar |
1 teaspoon coarse salt |
1/2 teaspoon freshly ground black pepper |
sour cream for garnish |
Directions:
1. 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 1/2 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.
2. 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.
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