Recipe provided by Christina Merkle
These beets make a wonderful side dish. Or toss them into a salad with goat cheese, hazelnuts and oranges.
3 medium Beets
1 Tbl Dill, chopped
1 Tbl Red Onion or Shallot, sliced thin
½ tsp Cinnamon
¼ cup Balsamic Vinegar
¼ cup Extra Virgin Olive Oil
Salt and pepper to taste
Preheat the oven to 400F.
Cut the stems off the beets. Wash the beets, and wrap in foil.
Put the beets on a sheet tray and roast in the oven for 1 hour. Prick the beets with a toothpick. If they are still hard, let them keep cooking and check every 15 minutes until they are tender. Once tender, let them cool to room temperature. Rub the skin off with a paper towel. Cut in half and then into wedges.
In a bowl combine dill, red onion, cinnamon, and balsamic vinegar. Slowly whisk in the extra virgin olive oil. Toss the beets in the marinade. Season with salt and black pepper. Eat right away or cover and put in the refrigerator (It is better if it marinates for a few hours).