Tricolor Roasted Beet Salad With Dill

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1 bunch each gold, white and red beets

6 shallots, finely diced

1 bunch fresh dill leaves, chopped

1/2 cup olive oil

1/4 cup white balsamic vinegar or rice wine vinegar

1 teaspoon coarse salt

1/2 teaspoon freshly ground black pepper

Sour cream for garnish

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