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