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Roasted Beets w/Red Onions and Dill

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So it may not sound exciting…beets…but let me tell you, if beets are made properly they are sweet and can be very addicting.  Trust me I never liked beets growing up and it’s no wonder as my mother made beets by opening a can and serving…and I can share with you, that she was the only one eating them.

A few years ago I thought I’d give beets another try and see if I could actually enjoy beets and YUM!  As an adult, I have learned…I LOVE em!

A few things about beets you may not know:

  • Beets are high in immune-boosting vitamin C, fiber, and essential minerals like potassium
  • Canned beets are very different in flavor than roasted beets
  • You can BBQ beets as well and they will not lose the sweet flavor
  • Beets will stain your hands when you peel the beets after you roast them

The worst thing about roasting fresh beets is cleaning the skins after they have been roasted because they can stain your hands if it worries you, wear gloves but know that the color will fade from your hands after a few washes.

I purchased my beets from my local farmers market.  1 bundle of 3 were plenty for my family.  I hope you enjoy this recipe as is one of my favorites!

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Thank you again ~ Patty Limatola-Tanenbaum

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Beets w/Red Onions and Dill

Ingredients

  • 1 bunch Beets
  • 1/2 cup Water (to help with steaming the beets)
  • 1/2 cup Red Onions, sliced thin
  • 2 tablespoons Dill, chopped
  • 2 teaspoons Orange Zest
  • 2 tablespoons Red Wine Vinegar
  • 1 tablespoon Olive Oil
  • salt & pepper to taste

Directions

  1. Preheat oven to 450 degrees. Scrub the beets with a brush and leave the root and some of the stems on the beets. Place in a 13x9 baking dish and add water (I used a Le Creuset 9 qt pan with a lid), cover and bake for 45 minutes.
  2. Drain pan of any liquids and wait until beets are cool to the touch. The skins rub off easy at this point so peel beets and cut into bite sized pieces and place in a bowl.
  3. To the bowl, add onions, dill, orange zest, red wine vinegar, olive oil, salt and pepper.
  4. Toss gently and place in the refrigerator for at least 30 minutes as it tastes best cold.
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