Tricolor Roasted Beet Salad With Dill

Recipe Ingredients

1		Gold beets
1		White beets
1		Red beets
6		Shallots - finely diced
1		Fresh dill leaves - chopped
1/2 cup	118ml	Olive oil
1/4 cup	59ml	White balsamic vinegar
		(or 1/4 cup rice wine vinegar)
1 teaspoon	5ml	Coarse salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Sour cream - for garnish

Recipe Instructions

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 1/2-inch 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.

This recipe yields 4 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6315 broadcast 11-12 1996) - Downloaded from their Web-Site - http://www.foodtv.com

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