Dilled Spring Beet Salad

[Guest guest]

Dilled Spring Beet Salad

 

2 pounds baby beets, scrubbed, red and/or golden

2 tablespoons red-wine vinegar

salt to taste

freshly ground black pepper to taste

3 tablespoons olive oil

Minced fresh dill

 

Preheat the oven to 350 degrees. Trim the roots and stems off the beets to 1

inch.

Wrap the beets in aluminum foil and bake on a baking sheet until tender when

tested with a toothpick, about 1 hour. Cool slightly, remove the foil and slip

off the skins. Halve the beets lengthwise.

Combine the vinegar, salt and pepper in a small bowl. Whisking constantly,

drizzle in the oil and continue whisking until thickened. Toss with the beets.

Place the beets in a serving bowl and garnish with the dill. Serves 8.

 

 

 

 

 

[Guest guest]

Yum, I love beets. This sounds good, thanks for the recipe.