Roasted Beets with Balsamic Vinegar
1 pound fresh red beets
1 1/2 tsp. dill weed
Preheat the oven to 425 degrees.
Slice off the greens but leave about a half inch of the stem
end intact (this preserves the nutrients). (There is no need to
trim the root end, just wash them well.) Wash well. Place all
the beets in a single layer in a covered casserole dish. Add
1/4-inch of water to the dish. Cover tightly. Place in the oven
and roast small beets (three ounces or less) for 30 to 40
minutes, medium beets (four to six ounces) for 40 to 45 minutes,
and large beets (eight ounces or more) for 50 to 60 minutes.
They're done when they're easily penetrated with the tip of a
knife. Remove from the oven and allow to cool in the covered
baking dish. Cut away the ends and slip off the skins.
Splash with balsamic vinegar and/or dill weed.
NOTE: Remove from oven and cool. Put one beet on a paper towel.
Trim ends. Using another paper towel, rub off beet skins and
discard. They should come off without any trouble. Repeat with
Roasted Beets with Orange and Thyme: Transfer beets to a large
bowl and drizzle with 2 Tbsp. red wine vinegar and 1/4 cup fresh
orange juice. Top with 2 tsp. finely grated orange zest and 1
tsp. dried thyme leaves.