Free Recipe Tricolor Roasted Beet Salad with Dill
Recipe Type: Free Recipes
Recipe Preparation: cook
Cooking Ingredients for Tricolor Roasted Beet Salad with Dill Recipe
1 bn Gold beets
1 bn White beets
1 bn Red beets
6 Shallots; finely diced
1 bn Fresh dill leaves; chopped
1/2 c Olive oil
1/4 c White balsamic vinegar or
-rice wine vinegar
1 ts Coarse salt
1/2 ts Black pepper; freshly ground
Sour cream for garnish
Tricolor Roasted Beet Salad with Dill Preparation
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. Yield: 4 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved 11/12/96 show Recipe By : TOO HOT TAMALES SHOW #6315 Posted to MC-Recipe Digest V1 #305 Date: Sat, 16 Nov 1996 10:30:17 -0600 From: Pat Asher <asher@mcs.com>
Cooking Temperature:
Recipe Serves: 4
How Do You Cook Tricolor Roasted Beet Salad with Dill?
If you know a better Tricolor Roasted Beet Salad with Dill Recipe please comment below.