Roasted Beets with Dill Dressing

Roasted Beets with Dill Dressing

Ingredients:
Beets, with greens attached
Olive oil, for coating
2 tsp. minced fresh dill
1/4 tsp. sugar
Salt and freshly ground black pepper, to taste

Beet Greens with Onions:
Reserved beet greens
1/2 cup finely chopped onion
Nonstick cooking spray
Salt and freshly ground black pepper, to taste

Directions:
Preheat oven to 400 degrees. Detach beets from their stems and retain the greens for another use (see note).
Wash each beet and coat with olive oil. Place beets, whole, on baking sheet and roast uncovered for about 1 hour.
Remove beets from oven and let cool slightly. Peel and cut into quarters.
Combine dressing ingredients and serve with roasted beets.

Note:
Beet Greens with Onions: Wash beet greens to remove dirt. Chop and cook as you would spinach. In nonstick skillet, sauté 1/2 cup finely chopped onion in nonstick spray. Add beet greens with water still clinging to leaves. Cover and cook on medium-high heat for about 4 minutes, until beet greens have wilted. Add salt and freshly ground black pepper, to taste.
Makes 4 servings.