Roasted Beetroot Salad With Balsamic And Dill

Directions

1. If your beetroot have their greens attached, remove them and set aside. Wash the beetroot and scrub them till clean. Trim the bottoms if necessary but be careful not to cut the beetroot itself.
2. Toss the beetroots and extra virgin olive oil together with salt and then place them in a baking dish. Cover with foil or possibly a lid and roast at 200c. for 30-45 min or possibly till tender.
3. Remove the beetroots from the oven and cold then peel the skin away and throw away. Add in additional salt and pepper to taste.
4. Meanwhile, wash the greens thoroughly to remove all traces of sand and grit.
5. Heat the butter in a saute/fry pan and add in the greens, tossing for one minute till wilted. Remove the greens and add in the balsamic vinegar and bring to the boil, whisking with the butter. Return the peeled beetroots and toss them in the balsamic till it has reduced and leaves a shiny sheen on the beetroots.
6. Transfer the beetroots to a platter or possibly bowl and arrange with the wilted beetroot leaves. Scatter over the dill and roasted hazelnuts, adding small dollops of the lowfat sour cream or possibly lowfat yoghurt if you like. Add in black pepper to taste.