Roasted Beets with Pine Nuts, Dill and Red Onion

Cooking Light, 2006
Makes 8 servings
    2 pounds golden beets                                          
    1/2 cup water                                                  
    1 cup thin slice red onions (1 small)                          
    2 tablespoons pine nuts toasted                                
    1 tablespoon chop fresh dill weed                              
    2 tablespoons red wine vinegar                                 
    2 teaspoons evoo                                               
    1/2 teaspoon salt                                              
    1/4 teaspoon pepper                                            

Preheat oven to 450°.

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.

Combine beets, onion, and remaining ingredients in a bowl, stirring gently.

(serving size: about 2/3 cup)

Nutritional Information
CALORIES 79(32% from fat); FAT 2.8g (sat 0.3g,mono 1.3g,poly 0.9g); PROTEIN 2.2g; CHOLESTEROL 0.0mg; CALCIUM 21mg; SODIUM 236mg; FIBER 3.4g; IRON 1.1mg; CARBOHYDRATE 12.6g

MY NOTE: Some reviewers used dried dill instead of fresh and liked it.  One woman added some orange juice, which sounds good too.  Why not a little honey as well?