Roasted Beets With Pine Nuts, Dill, And Red Onion Recipe
Ingredients
| 2 pounds golden beets | ||
| Water | 1/2 Cup (16 tbs) | |
| Onion | 1 Cup (16 tbs), thinly sliced | |
| Pine nuts | 2 Tablespoon, toasted | |
| Dill | 1 Tablespoon, chopped | |
| Red wine vinegar | 2 Tablespoon | |
| Extra virgin olive oil | 2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
Directions
1.
Preheat oven to 450°.
2.
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in a 13 x 9inch baking dish; add 1/4 cup water to dish.
Cover and bake at 4500 for 40 minutes or until tender.
Drain and rinse with cold water.
Drain; cool.
Trim off beet roots; rub off skins.
Slice each beet into 8 wedges.
3.
Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
Preheat oven to 450°.
2.
Leave root and 1 inch of stem on beets; scrub with a brush.
Place beets in a 13 x 9inch baking dish; add 1/4 cup water to dish.
Cover and bake at 4500 for 40 minutes or until tender.
Drain and rinse with cold water.
Drain; cool.
Trim off beet roots; rub off skins.
Slice each beet into 8 wedges.
3.
Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
Chef
