Monday, April 16, 2007

roasted beet salad with fresh dill

i really love beets. and i'm ashamed to say this is the first time i've roasted them myself. i used to think "they're just so easy and tasty out of a can, why go to all the trouble?" today i am converted. fresh roasted beets are really so much better than their bland canned relatives, there's no reason to ever look back.

fresh beets have to be one of the most beautiful raw vegetable (and by vegetable, i mean root). i was literally transfixed while scrubbing them over the sink. check it out:
roasted beet salad with fresh dill

6 medium beets (i used 3 golden & 3 red)
1/4 cup dill, roughly chopped
1/3 cup red onion, thinly slivered

3 tbs olive oil
2 tbs muscat wine vinegar
1 tsp kosher salt
1 tsp fresh ground pepper
1 tsp sugar

roast beets using the following method: trim roots and stems away from beets. scrub clean. wrap in tin foil and roast for about 1 hour in 415 degree oven. let cool. using paper towel, gently slip off skins.
slice beets and combine with slivered onions and dill. whisk together vinaigrette. pour over beet salad and toss. cover and refrigerate over night.


Anonymous said...

i used this recipe, but added goat cheese and crushed walnuts. the results were heaven.

Anonymous said...

I tried this recipe and quite enjoyed it. I then added the feta cheese and like it that way also. Very good!