Roasted Beets w/ feta and dill

My lack of photography skill is really showing here.

These don't look very pretty, do they?

In fact, they don't even look all that edible.

Do me a favor and look past appearance today, please?

I promise you, these are much better than they look.

They're darn delicious.

My sister, a genius by all counts, invented (I think) these lovely roasted beets, or at least a version of these. As I recall, hers looked a lot better than mine.

But again, putting looks aside, this simple side dish is great hot or cold.

We ate this as a side to roast beef (can you say iron overload) and then I ate it again the next day cold, mixed into a green salad.

Healthy and delicious, what more could you want?

Roasted Beets w/ feta and dill

Serves: 6 as a side dish

2 ½ pounds beets, well scrubbed or peeled

2 tbsps olive oil

1 tbsp balsamic vinegar

2 tsp dried dill

¼ cup crumbled feta

salt and pepper

Directions:

1. Preheat oven to 450F. Chop beets into 1-inch cubes and toss with olive oil.

2. Spread the beets out evenly on a rimmed baking sheet. Roast, flipping once for 45-55 minutes or until beets are tender and easily pricked with a fork.

3. Toss hot beets with balsamic vinegar, dill, and feta. Season with salt and pepper to taste. Serve hot or cold.