| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Too, Hot, Tamales | 4 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 <[email protected]>
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