Roasted Beets with Dill

This is one of the first recipes I ever tried from The New American Plate and it’s been a favorite of mine ever since. Polish people eat a lot of beets, and true to my heritage I love them too! This side is a great way to jazz up a classic and I think it works best alongside red meat (such as steak!). Be careful to wear an apron and maybe gloves (although I never do), as beet juice will definitely stain your clothes and may stain your hands. For a balanced approach, use the amount of dill outlined in the recipe, but as an avid dill lover I can attest that it’s even better if you double it.

INGREDIENTS makes 8 servings

3 tsp extra-virgin olive oil, divided

4 medium beets, stemmed with root ends removed, but not peeled

2 Tbs white wine vinegar

2 tsp minced fresh dill (or 4 tsp for avid dill lovers)

1/4 tsp honey

salt and black pepper to taste

INSTRUCTIONS

• 1 tsp extra-virgin olive oil
• 4 medium beets, washed, stemmed with root ends removed, but not peeled

1. Preheat the oven to 400 degrees. Wash the beets and cut of the stems and root ends. Do not peel the beets, or they will dry out in the oven. Drizzle 1 tsp of the olive oil over the beets in a 9 inch square baking pan and turn them to coat completely in the oil. Roast the beets uncovered for an hour until they are tender when poked with a fork (for larger beets it has in the past taken up to 90 min). Remove the beets from the oven and peel once they are cool enough to touch. The skin should come off easily, without needing a knife. Cut the peeled beets into bite sized chunks (8ths should do it).

• 2 Tbs white wine vinegar
• 2 tsp extra-virgin olive oil
• 2 tsp minced fresh dill (or 4 tsp for avid dill lovers)
• 1/4 tsp honey
• salt and black pepper to taste

2. In a serving bowl combine the remaining 2 tsp olive oil, with the rest of the ingredients. Add the roasted beets, toss well, and add salt and pepper to taste. Serve warm.