Title: Tricolor Roasted Beet Salad with Dill
Categories: Too, Hot, Tamales
Yield: 4 Servings

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

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