Description
Roasted Hasselback Beets with Dill Dressing are a stunning and flavorful side dish. Tender, earthy beets are roasted to perfection and drizzled with a tangy, herb-packed dill vinaigrette.
Ingredients
• 12 small to medium beets
• 1/4 cup canola or vegetable oil, divided
• Salt and freshly ground black pepper
• 1/4 cup white wine vinegar
• 1/3 cup canola or vegetable oil
• 2-3 tablespoons honey, to taste
• 2 tablespoons chopped fresh dill
Instructions
1. Preheat oven to 375°F (190°C).
2. Peel beets and slice Hasselback-style, cutting thin slices without going all the way through.
3. Place beets on a non-stick baking sheet, drizzle with oil, and season with salt and pepper.
4. Cover with aluminum foil and roast for about 1 hour, until easily pierced with a knife.
5. While beets are roasting, whisk together vinegar, oil, honey, dill, salt, and pepper.
6. When ready to serve, drizzle beets with vinaigrette.
Notes
– You can use golden beets for a sweeter, milder flavor.
– Substitute pomegranate juice for the vinegar for a fruitier twist.
– Feta or blue cheese makes a great topping.
– Save beet greens for sautéing or adding to soups.
– Beets and dressing can be prepared 1–2 days in advance.
- Prep Time: 15
- Cook Time: 60
- Method: Roasting
- Cuisine: American