Tricolor Roasted Beet Salad With Dill
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
37
Spice
44
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
Directions:
1
Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup
2
Scrub well, trim ends, then place beets on a baking sheet
3
Roast until cooked through, about 1/2 to one hour depending on the size
4
Allow to cool, then remove the skins (they should slip off with your fingers)
5
Cut beets into 1/2-inch wedges and place in a medium bowl
6
To make the vinaigrette, whisk the remaining ingredients together in a small bowl
7
Drizzle vinaigrette over beets and toss to combine
8
Serve on plates with a dollop of sour cream