Roasted Beets with Lemon and Dill
Beets may be a little messy to prepare, but they're well worth it! They are nutrition powerouses, rich in antioxodants and shown to help fight inflammation. Oh, and they're also delicious! Pair this flavorful side dish with a lean protein, like this Mustard-Herb Roasted Pork Tenderloin.
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- Prep time
- 15 min
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- Cook time
- 1 hr
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- Servings
- 4 Servings
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- Serving size
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3/4 cups
Ingredients
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nonstick cooking spray
- 1
- 1
-
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lemon
- 1/2
- 1/2
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canola oil
- 1/2 tbsp
- 1/2 tbsp
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ground cumin
- 1/2 tsp
- 1/2 tsp
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red onion (finely chopped)
- 1/4 med
- 1/4 med
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fresh dill
- 1/4 cup
- 1/4 cup
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black pepper
- to taste
- to taste
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fresh beets (without greens)
- 1 lbs
- 454 g
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salt
- 1/8 tsp
- 1/8 tsp
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Directions
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In a medium bowl, combine the canola oil and cumin. Add the beets, lemon zest, chopped lemon, onion, dill, salt, and pepper and gently toss together. Transfer to a serving dish and serve warm.
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Zest the lemon half (set the zest aside), then use a paring knife to remove the remaining skin and pith (white part) of the halved lemon. Cut in between the membranes to release the lemon segments, and then chop.
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Preheat the oven to 450° F. Coat a baking dish with nonstick cooking spray.
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Wash the beets, then pierce each beet several times with a fork and place in the prepared baking dish. Cover with aluminum foil and bake until a fork can pierce the beets with ease, about 1 hour. Remove the baking dish from the oven and allow the beets to cool for 15 minutes. Remove the skin and cut the beets into ¼-inch slices.