Roasted Beets With Pine Nuts, Dill, And Red Onion
|Golden beets||2 Pound|
|Water||1⁄2 Cup (8 tbs)|
|Red onion||1 Cup (16 tbs), vertically sliced (about 1 small)|
|Pine nuts||2 Tablespoon, toasted|
|Chopped fresh dill||1 Tablespoon|
|Red wine vinegar||2 Tablespoon|
|Extra virgin olive oil||2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
Preheat oven to 450°.
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.
Trim off beet roots; rub off skins.
Slice each beet into 8 wedges.
Combine beets, onion, and remaining ingredients in a bowl, stirring gently.