- 2 pounds golden beets
- ½ cup water
- 1 cup thinly vertically sliced onion (about 1 small)
- 2 tablespoons pine nuts, toasted
- 1 tablespoon chopped fresh dill
- 2 tablespoons red wine vinegar
- 2 teaspoons extravirgin olive oil
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Preheat oven to 450°. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a 13 x 9-inch baking dish; add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until tender. Drain and rinse with cold water. When cool, trim off beet roots and stems and rub off skins. Slice each beet into 8 wedges. Combine beets, onion, and remaining ingredients in a bowl, stirring gently.
From MyRecipes