Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Tricolor Roasted Beet Salad with Dill
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 366
- Total Fat
- 27
- Saturated Fat
- 4
- Carbohydrates
- 29
- Dietary Fiber
- 6
- Sugar
- 17
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 571
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
- 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.