Roasted Hasselback Beets with Dill
Roasted Hasselback Beets with Dill offer a visually striking and flavor-packed twist on the traditional beet side dish. With thin, accordion-like slices, these beets roast up tender and flavorful, finished with a vibrant dill dressing that complements their natural sweetness.
Ingredients
- 4 medium beets (red or golden), scrubbed and trimmed
- 2 tablespoons olive oil
- to taste salt
- to taste freshly ground black pepper
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh dill, finely chopped
- 1 tablespoon lemon juice
- 1 small garlic clove, minced
- 1 teaspoon honey (optional)
- to taste salt and pepper
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Place each beet between two chopsticks (or wooden spoons) and slice thinly, leaving the base intact so the beets stay together.
- Brush the beets with olive oil, and season with salt and pepper to taste. Place the beets on the prepared baking sheet.
- Cover the beets loosely with foil and roast for 45–55 minutes, until the slices are tender and the bottoms are caramelized. Brush with more oil halfway through for an even roast.
- Meanwhile, prepare the dill dressing by whisking together Greek yogurt, chopped dill, lemon juice, minced garlic, honey (optional), salt, and pepper in a small bowl.
- Once the beets are done, remove them from the oven and let them cool briefly.
- Transfer the beets to a serving platter and drizzle the dill dressing between the slices, allowing the flavors to seep in. Optionally, garnish with more fresh dill.
- Serve the beets warm or at room temperature, and enjoy!
Nutrition
Serving: 1peopleCalories: 110kcalCarbohydrates: 14gProtein: 3gFat: 6gSaturated Fat: 1gCholesterol: 5mgSodium: 150mgFiber: 4gSugar: 8g
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