Thursday, August 13, 2009

Beets with dill

This is very easy, and if you like beets, very, very good.

5 medium beets, peeled and sliced ¼ inch thick
2 t canola or olive oil (optional)
1 T red wine vinegar
2 or 3 T chopped fresh dill
Salt & pepper to taste

Arrange the beets in a single layer on an aluminum foil-lined cookie sheet. Cover with foil and roast the beets at 375°F until cooked through, about 20 minutes. If it is too damn hot to use the oven, like it is in August, steam them in a steamer on the stove top for about 10 minutes.

Place cooked beets in a bowl with dill, oil, vinegar, salt, and pepper. Gently toss. Serve cold or at room temperature.

4 servings
60 calories per serving

*Also good sprinkled with feta cheese. 50 calorie increase per 1/8 cup of cheese.

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