Roasted Beet Salad with Dill

M.S. Milliken & S. Feniger compliments of, adapted by Janine Meyer


3 to 4 each red and gold beets                         

6 shallots, finely diced
1 bunch fresh dill leaves, chopped                    

1/4 cup white balsamic vinegar or rice wine vinegar
1/2 cup olive oil                                               

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper        

Sour cream for garnish


Preheat oven to 350 degrees.  Scrub the beets well, trim ends, then place beets on a baking sheet. Roast until cooked through, about 1/2 to one hour depending on the size (the skin on the beets will blacken and blister). Allow to cool until cool enough to handle, 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.