This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.
Recipe information
Yield
Makes 6 servings
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
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Preparation
Step 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.
Step 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.