Tricolor Roasted Beet Salad with Dill

1. 1

   Preheat oven to 350 degrees Trim the greens from the beets and save for sauteing or use in a soup.

2. 2

   Scrub well, trim ends, then place beets on a baking sheet.

3. 3

   Roast until cooked through, about 1/2 to one hour depending on the size.

4. 4

   Allow to cool, then remove the skins (they should slip off with your fingers).

5. 5

   Cut beets into 1/2inch wedges and place in a medium bowl.

6. 6

   To make the vinaigrette, whisk the remaining ingredients together in a small bowl.

7. 7

   Drizzle vinaigrette over beets and toss to combine.

8. 8

   Serve on plates with a dollop of sour cream.

* Per serving · 4 servings · Values may vary.

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