Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 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. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 5, 2009 Report Share Posted August 5, 2009 Yum, I love beets. This sounds good, thanks for the recipe. Quote Link to comment Share on other sites More sharing options...
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