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Roasted Hasselback Beets with Dill Dressing

fromachefskitchen.com
serves 4
Ingredients
  • 12 small to medium beets
  • ¼ cup vegetable or canola oil, divided
  • salt and freshly ground black peppe
  • ¼ cup white wine vinegar
  • ⅓ cup vegetable or canola oil
  • 2-3 tablespoons honey (to taste)
  • 2 tablespoons chopped fresh dill
  • salt and freshly ground black pepper
Picture
Preparation
  1. BEETS: Preheat oven to 375 degrees. Peel the beets and cut "hasselback" style." (Hasselbacking is a cooking method in which potatoes or other items are sliced not-quite-all-the-way through in thin, even layers, which can be stuffed or topped with additional flavorings. It's a way of creating more surface area for flavors and creating additional texture.) Place on a non-stick baking sheet and drizzle with oil and season with salt and black pepper.
  2. Roast for 1 hour or until easily pierced with a knife.
  3. DRESSING: While beets are roasting, whisk together vinegar, oil, honey, dill, salt and black pepper.
  4. When ready to serve, drizzle beets with vinaigrette.
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Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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