Beet salad with radishes and dill

Here is a colorful salad for you. It goes well with any roasted meat, like chicken, pork chop or fish.  But it also goes well with rice, pasta, or roasted potatoes.  Enjoy!

2 cups cooked colorful beets
1 cup sliced radishes
1 tbsp chopped dill
1 green onion
1 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt and pepper to taste
 
5 whole colorful beets, peeled, washed and sliced.  Place the sliced beets on the cookie sheet and drizzle with olive oil, salt and pepper.  Toss them together till well coated.  Put them in the preheated over at 425°F and roast till slightly crisp and soft.  Remove from the oven and let them cool.
 
In a bowl place the cooked beets, add the sliced radishes, the chopped green onion, and the chopped dill.  Toss together.  Add the extra virgin olive oil and balsamic vinegar.  Taste if the salad needs any more salt or pepper and add accordingly.  Serve and enjoy!
 
Nutrition Facts
Servings 19.0
Amount Per Serving
calories 16
Total Fat 1 g
Saturated Fat 0 g
Monounsaturated Fat 1 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 47 mg
Potassium 90 mg
Total Carbohydrate 2 g
Dietary Fiber 1 g
Sugars 1 g
Protein 0 g