Beets are one of those vegetables that I always 'think' I love, but somehow when I eat them, I don't love them so much. I'll eat beets cause they're full of antioxidants & they prevent heart disease - boo ya! 

I experimented a little last night after buying a bunch of beets on sale - and it was a major success! 

I came up with this roasted beet salad - great hot out of the oven or chilled over night!


Roasted Beet Salad

5 Beets - small to medium, cubed 
3 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil
Salt & Pepper 

1/4 cup Dill - fresh, chopped 
1 Tbsp Dijon Mustard 
1 Tbsp Maple Syrup 

1. Place cubed beets in a oven friendly dish. Coat evenly with balsamic, olive oil & salt & pepper. Cook for one hour at 375'F or until you can stick a fork through the beets. 

2. Mix together the dill, mustard & syrup. It may be a paste-like consistency. Mix into the beets until evenly coated. 

3. Garnish with fresh dill & serve. Or refrigerate over night to serve it cold. 

Enjoy XO