Roasted Hasselback Beets with Dill Dressing
Elegant enough for guests, Scandinavian-inspired Roasted Hasselback Beets with Dill Dressing will become your new favorite way to enjoy beets!
Servings: 4
Ingredients
Beets
- 12 small to medium beets
- 1/4 cup canola oil or vegetable oil, divided
- Salt and freshly ground black pepper
Dressing
- 1/4 cup white wine vinegar
- 1/3 cup canola oil or vegetable oil
- 2-3 tablespoons honey to taste
- 2 tablespoons chopped fresh dill
- Salt and freshly ground black pepper
Instructions
Beets
- Preheat oven to 375 degrees. Peel the beets and cut "hasselback" style." Place on a non-stick baking sheet and drizzle with oil and season with salt and black pepper.
- Cover with aluminum foil. Roast for 1 hour or until easily pierced with a knife.
Dressing
- While beets are roasting, whisk together vinegar, oil, honey, dill, salt and black pepper.
- When ready to serve, drizzle beets with vinaigrette.
Notes
SUBSTITUTIONS:
- Use pomegranate juice in place of the red wine.
- Other cheese options are feta and blue cheese.
- Save the tops! The beet tops can be stir-fried or added to soups or salads.
- Beets can be roasted and dressing made 1-2 days ahead.
- Drizzle dressing over beets when ready to serve.
- Or, add when warm and let the beets marinate in the dressing, similar to pickled beets.
Nutrition
Serving: 1 | Calories: 325kcal | Carbohydrates: 9g | Protein: 1g | Fat: 33g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Sodium: 4mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg