 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them. Ingredients:
2 pounds beets, trimmed (about 6 medium) |
1/4 cup water |
6 tablespoons (3/4 stick) unsalted butter |
1/4 cup chopped fresh dill |
1 tablespoon fresh lemon juice |
Directions:
1. Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
2. Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.
|
|