Roasted beets with dill
Ahhh…beets. Some people care deeply about them, some will simply say no thank you. Beet is actually the sweetest vegetable, even sweeter than carrots or corns. The root of red beets are often used for food colorants. This simple vegetables are just packed with nutrients such as folate, fiber and antioxidants.
I love beets when they’re prepared simple such as in salad or side dish. The earthiness of them and the slight crunch with each bite. I’ve never tried the yellow beets before and was pleasantly surprised that they actually tasted better than the red ones. These ones tasted slightly like cucumbers and they’re not so strong smell like the red ones.
If I’ve known making a side dish is as easy and tasty like this I’d have made it a long time ago. I didn’t make the full recipe because I knew that only myself who would end up eating the whole dish. My son would eat a few, which of course is better than the way his dad eat 
But now I could buy beets more frequently because I’m armed with a good recipe.
Roasted Beets with Dill
Serves 6
2 pounds yellow beets (about 6 medium), trimmed but unpeeled
1/4 cup water
1 tablespoon red wine vinegar
1 teaspoon fresh lemon juice
1/4 cup extra-virgin olive oil
1 teaspoon salt
1/4 cup chopped fresh dill
Preheat the oven to 400°F. Place the beets in a small roasting pan with the water. Cover the pan tightly with foil. Bake until the beets are tender and pierced with a knife, about 1 hour. Cool slightly. Peel the beets. Cut into 1/4-inch thick slices.
In a large bowl, whisk together the vinegar, lemon juice, olive oil, and salt. Add the beets and toss gently to coat. Stir in the dill and serve.
Source: adapted from The Big Book of Vegetarian by Kahty Farrell-Kingsley
I’ve never heard of yellow beets before – they are stunning!
I think they’re more common this days. I bought them at Whole Foods and they’re tastier than the red ones. There’s also a variety that has red and white stripes in the beets, I think you might to check farmer’s market for that.
Comment by Freya — May 2, 2007 @ 8:28 am
Did you son eat those beets this time ?
Although I see them often, I seldom buy and eat them.
Yeah…he’s not so much into them, but he’s tried red ones too. So I’m hoping he’ll like them more and more
Comment by tigerfish — May 2, 2007 @ 9:29 am
Oh yum! That sounds excellent Eliza!
Erika! it’s good to see you here
Comment by Erika — May 2, 2007 @ 1:32 pm
You are so right about beetroot! The first time I roasted beetroot I was shocked at how sweet they actually are. Lovely post I was just talking to my hubby about this the other day, I was telling him that they were so sweet I couldn’t eat too many of them:D Nice Post.
agree
Comment by jeena — September 27, 2007 @ 1:23 pm