TRICOLOR ROASTED BEET SALAD WITH DILL

Tricolor Roasted Beet Salad with Dill image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

1 bunch each gold, white and red beets
6 shallots, finely diced
1 bunch fresh dill leaves, chopped
1/2 cup olive oil
1/4 cup white balsamic vinegar or rice wine vinegar
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper
Sour cream for garnish

Steps:

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 1/2-inch 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.