Directions
- 1Preheat oven to 450°F.
- 2Peel and slice beets into 1-inch thick slices.
- 3Toss beets with olive oil, dill, salt, and pepper.
- 4Arrange beets in a single layer in a 9x13 inch baking pan.
- 5Roast, turning once, until tender and browned on both sides, about 35 minutes.
- 6Mix vegetable broth and balsamic vinegar.
- 7Pour the broth mixture over the beets.
- 8Continue roasting until the liquid is mostly absorbed and beets are very soft, about 20 more minutes.
- 9Top with crumbled goat cheese and fresh dill.
Ingredients
- 2.5 pounds medium-large beets
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh dill
- 0.25 teaspoon salt
- 0.25 teaspoon ground pepper
- 0.5 cup low-sodium vegetable or chicken broth
- 2 tablespoons balsamic vinegar
- 0.33 cup crumbled goat cheese
Equipment
9x13 inch baking panbowlmeasuring cupspoontongs
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