Borscht Salad

1 c. peeled small beet wedges (about 1")

1 c. large-diced carrots (about 1")

scant 1/4 c. small onion wedges

2 tsp. olive oil

Salt and pepper

1-2 tsp. red wine or apple cider vinegar

1 Tbsp. snipped fresh dill (or 1 tsp. dried dill weed)

Sour cream or plain yogurt

Preheat oven to 425.

Toss carrots, beets, and onions with olive oil; season with salt and pepper.

Spread on parchment lined baking sheet, and roast for 10-20 minutes, until cooked.

Toss with the vinegar and dill.

Serve with a dollop of sour cream or plain yogurt.

Recipe created or adapted by Liz Talley, Urban Graze

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