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

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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