Rosemary Dill Beet Salad
- 3 large beets
- 1 tsp. dried dill
- 2 Tbsp dried rosemary
- 4 Tbsp balsamic vinegar
- 3 Tbsp olive oil
Roast beets with skins on at 300º F for 45 min to 1 hour, or until fork tender.
Cool beets, peel, slice into strips.
Add balsamic, dill and rosemary, mix.
Refrigerate overnight before serving for deeper flavor.