- 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
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.
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.