1 bunch Gold beets
1 bunch White beets
1 bunch 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 tsp Coarse salt
1/2 tsp Black pepper, freshly ground
Sour cream for garnish
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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 |
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