Herbed Beet and Potato Stacks

• Preheat the oven to 375°F and lightly spray a muffin tin with cooking spray.
• Clean and peel the potatoes and slice into 1/8-inch slices. Repeat with the beets: wash peel and slice.
• *Tips: Choose potatoes and beets that are close to each other in diameter; this is not essential but will help with the presentation of the finished dish. Wearing plastic gloves while working with the beets will protect your hands from turning pink.
• Add the butter, garlic, herbs and salt into a small saucepan and heat until butter is melted.
• Toss the sliced potatoes in the butter mixture and ensure that they are thoroughly coated. Remove the potatoes and set into a separate bowl. Then add the sliced beets to the butter mixture and toss to coat well.
• *Tips: Tossing them separately makes sure the beet color doesn't bleed into the potatoes.
• Line a baking sheet with parchment paper and begin creating the herbed beet and potato stacks by placing a beet slice onto the parchment paper, then topping with a slice of potato and continue to alternate, making sure to end on the same vegetable you started with.
• Bake for 40 to 50 minutes until cooked through and the edges begin to become slightly crispy and browned.
• Remove from the pan and place stacks onto a platter.
• Top each one with a dollop of Horseradish Dill Sauce and garnish with a sprinkling of dried dill or a sprig of fresh dill.

Horseradish Dill Yogurt Sauce

• Mix all ingredients in a small bowl and keep refrigerated until ready to serve.