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Hasselback Beets with Crispy Sage + Honey Mustard Glaze

Ingredients

  • 10-14 smaller sized beets, cleaned and trimmed but with skin on
  • Olive oil
  • 2 sage leaves per beet
  • Salt + pepper to taste

Honey Mustard Glaze

  • 1 tbsp honey
  • 1 tbsp smoked mustard
  • 1 tbsp rice wine vinegar
  • 1 tbsp olive oil
  • 1 tsp garlic salt
  • Salt + pepper to taste

Instructions

  • Preheat oven to 375°F. Line a baking sheet with parchment paper.
  • Thinly slice beets using chopsticks or wooden spoons as a guide to prevent from cutting all the way through the beet. 
  • Arrange beets on the baking sheet and drizzle beets with olive oil. Try and get the oil in between the slices as much as possible.
  • Place two sage leaves per beet in between some of the layers. Season with salt and pepper.
  • Roast for 60 minutes or until crispy and golden.
  • While the beets are cooking, make the glaze by whisking together all ingredients in a small bowl. Remove beets from the oven and drizzle with honey mustard glaze when hot.