- 2 pounds beets, trimmed (about 6 medium)
- 1/4 cup water
- 6 tablespoons (3/4 stick) unsalted butter
- 1/4 cup chopped fresh dill
- 1 tablespoon fresh lemon juice
- Preheat oven to 400°F. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead. Cover and refrigerate.) Peel beets. Cut into 1-inch pieces.
- Melt butter in heavy large skillet over medium heat. Stir in dill and lemon juice. Add beets and toss until heated through, about 5 minutes. Season with salt and pepper. Transfer to bowl; serve.