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  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 996
Calories From Fat: 762
Total Fat: 89.8g
Cholesterol: 30.5mg
Sodium: 1027.8mg
Potassium: 1777.1mg
Carbohydrates: 39.3g
Fiber: 19g
Sugar: 10.8g
Protein: 26.1g