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Beets: Beets with Dill & Sour Cream

Source of Recipe

Cook Now, Serve Later


List of Ingredients


8 small beets, trim all but 1/2" of tops
1 tablespoon minced yellow onion
2 tablespoons fresh lemon juice
1/2 teaspoon sugar
1/2 teaspoon salt
1 pinch black pepper
1/3 cup sour cream
3 tablespoons snipped fresh dill or 2 tsp dill weed


Recipe

Preheat oven to 400ºF. If beets are uniform size, place 4 in a line on sheet of foil and wrap securely; repeat with remaining beets. If they are not same size, wrap separately. Place the beets on baking sheet and bake for 45 minutes or until they can be easily pierced with a knife. At this point, wrapped beets can be cooled to room temp and stored in foil wrappers refrigerated up to 4 days. When cool enough to handle, unwrap beets and, using paper towels, slip off their skins. Cut the beets into 3/8" slices and place in medium bowl.

Add the onion, lemon juice, sugar, salt and pepper; toss to coat. Add sour cream and dill; toss until dill is well distributed. Let stand at room temperature for 1 hour before serving. Or, refrigerate up to 24 hours, then remove from fridge 30 minutes before serving. Good with roast chicken or chicken salad. Serves 4.