Carmie’s Kitchen Roasted Beet Salad

This is one of those recipes where you can toss in whatever you like. Next time we will add some toasted pine nuts for a crunch. Here’s how to make it... 

Ingredients:

 • 1 pkg Carmie’s Kitchen Dilliest Dill Dip Mix

• 2 15oz cans sliced beets, rinsed and drained

• 1/2 to 1 cup crumbled cheese (feta or goat cheese works well)

• 1/2 cup black olives, pitted

• 1/2 cup olive oil

• 4 Tbsp Red wine vinegar

• Salt & Pepper

• Splash of Tabasco sauce, if desired

 Directions:

1. Drizzle beets with oil and place on cookie sheet lined with parchment paper. 

2. Broil on low for 10-15 minutes, flipping every few minutes, until edges start to brown; remove from oven. 

3. When beets have cooled, combine with remaining ingredients. 

4. Refrigerate for a few hours before serving.

Carmie’s Tip: 

Make sure to liberally salt and pepper the salad, as there is no salt in our Dilliest Dill Dip Mix!