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Roasted Beets With Pine Nuts, Dill, And Red Onion

Healthycooking's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Freshly 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.

Recipe Summary

Difficulty Level: 
Medium
Channel: 
Appetizer
Servings: 
5

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