Rosemary Dill Beet Salad


  • 3 large beets
  • 1 tsp. dried dill
  • 2 Tbsp dried rosemary
  • 4 Tbsp balsamic vinegar
  • 3 Tbsp olive oil


  1. Roast beets with skins on at 300º F for 45 min to 1 hour, or until fork tender.

  2. Cool beets, peel, slice into strips.

  3. Add balsamic, dill and rosemary, mix.

  4. Refrigerate overnight before serving for deeper flavor.

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