Recipe courtesy of Mary Sue Milliken and Susan Feniger

Tricolor Roasted Beet Salad with Dill

Getting reviews...
Save Recipe
  • Level: Easy
  • Yield: 4 servings
Share This Recipe

Ingredients

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 1/2-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.