Tricolor Roasted Beet Salad With Dill
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Sami | Hot, Tamales, Too | 4 | Servings |
INGREDIENTS
| 1 | Gold beets | |
| 1 | White beets | |
| 1 | Red beets | |
| 6 | Shallots, finely diced | |
| 1 | Fresh dill leaves, chopped | |
| 1/2 | c | Olive oil |
| 1/4 | c | White balsamic vinegar or |
| rice wine vinegar | ||
| 1 | t | Coarse salt |
| 1/2 | t | 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 <asher@mcs.com>
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Nutrition (calculated from recipe ingredients)
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Calories: 776
Calories From Fat: 342
Total Fat: 38.8g
Cholesterol: 29.5mg
Sodium: 698.6mg
Potassium: 2067.8mg
Carbohydrates: 101.6g
Fiber: <1g
Sugar: 2g
Protein: 16.1g