Roasted Beets Marinated with Garlic, Vinegar and Sunflower Oil

What you need

• 600 g (1 1/3 lb) beets, peeled
• 4 tbsp sunflower oil, divided
• 1 tbsp wine vinegar, red or white
• 1 tsp honey
• 3 cloves garlic, finely chopped
• 1 handful fresh dill, or parsley, chopped
• salt, to taste

Method

Restated from the original video

1. 1

   Heat the oven to 200 °C (400 °F) and line a baking tray with parchment.

2. 2

   Cut the beets into slices 1-1.5 cm (1/2 in) thick.

3. 3

   Spread the slices on the tray in a single layer and drizzle with 2 tbsp of the oil.

4. 4

   Roast until a knife slides through easily, 40-50 min, turning the slices once halfway.

5. 5

   Let the beets cool, then put them in a bowl.

6. 6

   Whisk the remaining 2 tbsp oil with the vinegar, honey and garlic.

7. 7

   Pour this marinade over the beets, add the dill and a good pinch of salt and toss well.

8. 8

   Cover and refrigerate for 12-14 hours, stirring once if you can. A longer rest gives a deeper flavor.

9. 9

   Taste for salt and serve cold as a side for meat or fish. Keep leftovers covered in the fridge.

Imported from lifehacker.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.