Description
Vibrant roasted beets are crosshatched and baked to perfection, then dressed with a zesty dill-lemon vinaigrette. Serve this meat-free, dairy-free side dish as an appetizer or holiday favorite for a visually striking, healthful treat.
Ingredients
4 medium beets
3 tbsp extra virgin olive oil
1/4 cup chopped fresh dill (or cilantro)
2 tbsp lemon juice (1 large lemon)
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Scrub and trim beets. Using a mandoline or sharp knife, crosshatch top without cutting through base (1/8″ slices).
Drizzle 2 tbsp olive oil directly over beets, pressing to coat slices.
Season with salt and pepper, massaging into all surfaces.
Place beets root-down on baking sheet, 2 inches apart. Bake 45-60 minutes until edges are crisp and tender.
Let rest 10 minutes. Whisk remaining 1 tbsp olive oil with lemon juice, dill, and remaining pepper to make dressing. Serve warm or at room temperature with dressing drizzled over.
Notes
Use similarly sized beets for even cooking.
For best results, let beets rest completely before moving.
Store in an airtight container with dressing kept separate for up to 3 days.
Turkish dill (with gray-green stems) adds extra brightness if available.
- Prep Time: 15
- Cook Time: 60
- Category: Trend Recipes
- Method: Roasting
- Cuisine: American