Hasselback Beets with Crispy Sage and Honey Mustard Glaze

Hasselback Beets with Crispy Sage and Honey Mustard Glaze

• 10-14 smaller sized beets, cleaned and trimmed but with skin on

• Olive oil

• 2 sage leaves per beet

• Salt and 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 and pepper to taste 

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.