Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tricolor Roasted Beet Salad with Dill

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  • Level: Easy
  • Yield: 4 servings
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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


  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 1/2-inch 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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