The meaning of Hasselback is ‘comb cut’ and that is what we will do with the medium size spring beets. These are a delight to serve and anyone lucky enough to sit at your table will want to make these as well. Here we go.
- 12 small/medium red and yellow beets, scrubbed
- 1/4 cup coconut oil
- pinch of salt and pepper
- 1/4 cup white wine vinegar
- 2 tbsp. honey, light colour
- 2 tbsp. fresh dill, chopped
- 1/3 cup extra virgin olive oil
Preheat oven to 375 degrees. Peel the beets and cut off the root and stem ends to create a flat surface to allow them to stay upright while roasting. Slice each beet crosswise to 1/8″ spacing and cut to within 1/4″ from the bottom.
Place flat side down in a glass baking dish and drizzle the oil, salt and pepper over each beet. Cover the dish tightly with foil and roast until easily pierced with a paring knife. This could take between 45-60 minutes depending on size of the beets and your oven. Remove the foil and continue in the oven for approximately 10 minutes to allow the liquid to evaporate.
In a small bowl, whisk together the honey, dill and olive oil, until completely blended. Drizzle over the beets before serving. Season with a touch of salt and pepper. Serve warm with your favourite meat or fowl and potatoes, rice or buttered noodles. This makes it your choice-your recipe.
Note:
Farmer’s Markets are great venues to visit and buy really fresh garden produce. Just say’n.
