12 small to medium red and yellow beets, scrubbed
¼ cup (60 ml) grapeseed oil
kosher salt and black pepper, to taste
¼ cup (60 ml) white wine vinegar
2 tbsp (30 ml) clover or light-coloured honey
2 tbsp (30 ml) chopped fresh dill, plus extra for garnish
⅓ cup (75 ml) extra-virgin olive oil
- Preheat oven to 375 F (190 C).
- Peel beets and trim root and stem ends to create a flat surface so they will not roll around when roasting. Slice each beet crosswise at ⅛-in (0.25 cm) intervals, cutting to within ¼-in (0.5 cm) of bottom, taking care not to cut all the way through. Place flat-side down in a glass or ceramic baking dish, drizzle with grapeseed oil and season with salt and pepper. Cover baking dish tightly with lid or aluminum foil and roast until easily pierced with a knife, about 45 to 60 minutes. Remove lid and continue to roast for another 10 minutes, to allow any liquid in dish to evaporate.
- Meanwhile, in a medium bowl, whisk together vinegar, honey and dill. Slowly drizzle in olive oil, whisking constantly, until vinaigrette comes together. Season to taste with salt and pepper.
- To serve, transfer warm beets to a serving platter. Drizzle with vinaigrette and garnish with additional chopped dill. Serve warm or at room temperature.