Warm Beet Salad with Dill
Salads • Russian
Description
Warm Beet Salad with Dill
Ingredients
- Yellow Beets 30 oz
- Red Wine Vinegar 2½ tablespoons
- Olive Oil 2 tablespoons
- Dill 1 tablespoon
- Spanish onions 5 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F. Cut the tops off the beets and set them aside. Wrap the beets in a large sheet of foil.
Step 2
Trim the stems from the leaves and thinly slice the leaves. Rinse under cold water and wrap in a small sheet of foil.
Step 3
Place the foil with the beets on a baking sheet and roast for 1 hour and 15 minutes. Then add the leaves to the same foil and roast for another 15 minutes, until the beets and leaves are tender.
Step 4
Remove from the oven and open the foil. Allow the beets and leaves to cool to a warm temperature. Peel the beets and slice them into thin strips.
Step 5
In a large bowl, mix the vinegar, oil, and finely chopped dill. Add the beets, leaves, and thinly sliced onion. Toss well and serve warm.
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