My kids don’t like beets, but this dish has made them, well, tolerant, of beets. It is my favorite way to eat them. Quick and easy, this is a good way to use of the beets from your garden that you’ve been storing all winter long.
2 – 3 beets, enough to make 4 cups when julienned
2 tsp dried dill
1 Tbsp mustard
¼ C olive oil
salt to taste (about ¼ tsp)
Peel beets and slice into thin julienne slices. This is where I really love my mandolin. It makes perfect julienne slices. Thinly slice the onion. Put onion and beets into a plastic bag and add remaining ingredients. Shake well until the beats are evenly coated.
Pour out into a 9X13 cake pan and roast in 400° oven. Turn the beats over every 7-8 minutes. Cook until tender, about 15-20 minutes.
Variation: Add other root vegetable to the mix: Carrots, turnips, parsnips, kohlrabi. Just julienne them and add with the beets.