• Email
  • Pin It
 

Beet Salad with Scallions and Dill

 

Contributed by:

Beet Salad with Scallions and Dill
 

 

0 comments | Leave Comment

 
1 Star2 Star3 Star4 Star5 Star (0 Rating)
Loading ... Loading ...
 
 
 

Recipe

Beet Salad with Scallions and Dill

Times

  • Prep Time : 15 min
  • Cook Time : 1 hour
  • Ready Time : 1 hour, 15 min

Servings

4-8 Servings

Ingredients

  • 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

Directions

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.

Tags

About Ronnie Fein

avatar

Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

Leave a Reply

Log in or Join For Free or leave a reply as a guest
Login



Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

  Notify me of follow-up comments by email

Posted in