Roasted Beets with Dill
This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.
* Courtesy of Bon Appetit, April 2001
Yield: Makes 6 servings
2 pounds beets, trimmed (6 medium) * 1/4 cup water* 6 tablespoons unsalted butter
1/4 cup chopped fresh dill *1 tablespoon fresh lemon juice
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