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.