Beet Salad with Scallions and Dill

• 1 bunch medium beets
• 2 scallions, chopped
• 2 tablespoons chopped dill
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• t and freshly ground pepper to taste

Preheat the oven to 450 degrees. Trim the beets, cutting away the greens, if any, and discarding any hard, fibrous parts of the stem. Wash and drain the greens and use them for other purposes. Scrub the beets, wrap them in aluminum foil and roast for 50-60 minutes or until they are tender. Peel the beets when they are cool enough to handle. Cut the beets into bite size pieces and place in a bowl. Add the scallions and dill and toss the ingredients. Pour in the olive oil and wine vinegar and season to taste with salt and pepper. Let rest for 10-15 minutes before serving. Note: add chopped feta or blue cheese; sliced celery, chopped toasted almonds or hazelnuts.