Roasted Beetroot Salad with Balsamic And Dill

INGREDIENTS

INSTRUCTIONS

If your beetroot have their greens attached, remove them and set aside.
Wash the beetroot and scrub them until clean. Trim the bottoms if necessary
but be careful not to cut the beetroot itself.
Toss the beetroots and olive oil together with salt and then place them in
a baking dish. Cover with foil or a lid and roast at 200c. for 30-45
minutes or until tender.
Remove the beetroots from the oven and cool then peel the skin away and
discard. Add additional salt and pepper to taste.
Meanwhile, wash the greens thoroughly to remove all traces of sand and
grit. Heat the butter in a saut. pan and add the greens, tossing for one
minute until wilted. Remove the greens and add the balsamic vinegar and
bring to the boil, whisking with the butter. Return the peeled beetroots
and toss them in the balsamic until it has reduced and leaves a shiny sheen
on the beetroots.
Transfer the beetroots to a platter or bowl and arrange with the wilted
beetroot leaves. Scatter over the dill and roasted hazelnuts, adding small
dollops of the sour cream or yoghurt if desired. Add black pepper to taste.
Converted by MC_Buster.
Per serving: 517 Calories (kcal); 54g Total Fat; (88% calories from fat);
6g Protein; 9g Carbohydrate; 31mg Cholesterol; 120mg Sodium Food Exchanges:
1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 10
1/2    Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.

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