Roasted Beets with Pine Nuts, Dill, and Red Onion

Ingredients

• 2 pounds golden beets
• 1/2 cup water
• 1 cup thinly vertically sliced red onion (about 1 small)
• 2 tablespoons pine nuts, toasted
• 1 tablespoon chopped fresh dill
• 2 tablespoons red wine vinegar
• 2 teaspoons extravirgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 450°.
2. Leave root and 1 inch of stem on beets; scrub with a brush. Place beets in a 13 x 9-inch baking dish; add 1/2 cup water to dish. Cover and bake at 450° for 40 minutes or until tender. Drain and rinse with cold water. Drain; cool. Trim off beet roots; rub off skins. Slice each beet into 8 wedges.
3. Combine beets, onion, and remaining ingredients in a bowl, stirring gently.