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Roasted fall beets with butter and dill

Roasted Beets with Herbs



  • 8 Toppits Dill Pop Herbs

  • 2 pounds beets, trimmed (about 6 medium)

  • 1/4 cup water

  • 3-4 tbsp. unsalted butter

  • 1 tbsp. fresh lemon juice



  1. Preheat oven to 400°F.

  2. Place beets in small roasting pan with 1/4 cup water. Cover pan tightly with foil.

  3. Bake until beets are tender when pierced with knife, about 1 hour. Cool slightly. (Can be made 1 day ahead, cover and refrigerate.)

  4. Peel beets. Cut into 1-inch pieces.

  5. Melt butter in heavy large skillet over medium heat. Stir in dill cubes and lemon juice. Add beets and toss until heated through, about 5 minutes.

  6. Season with salt and pepper. Transfer to bowl and serve.

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