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