Roasted Beets with Dill

Roasted Beets with Dill

Ingredients:
beets, raw
water, bottled, generic
butter, without salt
dill weed, fresh
lemon juice, raw

Directions:
Preheat oven to 400F.
Place beets in small roasting pan with 1/4 cup water.
Cover pan tightly with foil.
Bake until beets are tender when pierced with knife, about 1 hour.
Cool slightly.
(Can be made 1 day ahead.
Cover and refrigerate.)
Peel beets.
Cut into 1-inch pieces.
Melt butter in heavy large skillet over medium heat.
Stir in dill and lemon juice.
Add beets and toss until heated through, about 5 minutes.
Season with salt and pepper.
Transfer to bowl; serve.