Description
Earthy roasted beets meet a creamy, tangy dill dressing in this elegant and flavorful dish. Perfect as a vibrant side, appetizer, or even a light vegetarian main course, these Hasselback beets are as stunning as they are delicious!
Ingredients
Scale
For the Beets:
- 4 medium-sized beets (peeled)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
For the Fresh Dill Dressing:
- ¼ cup fresh dill (chopped)
- ½ cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1 clove garlic (minced)
Instructions
1. Preheat the Oven
- Set your oven to 400°F (200°C).
2. Prepare the Beets
- Peel the beets and place each one between two chopsticks or wooden spoons.
- Slice thinly, stopping about ¼-inch from the bottom so the beet stays intact. (Tip: The chopsticks help prevent cutting all the way through!)
3. Season & Roast
- Place the beets on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Roast for 50-60 minutes, or until the beets are tender and slightly crispy on the edges.
4. Make the Fresh Dill Dressing
- While the beets roast, whisk together:
✅ Chopped fresh dill
✅ Greek yogurt
✅ Lemon juice
✅ Honey
✅ Minced garlic - Mix until smooth and creamy. Set aside.
5. Serve & Enjoy!
- Once the beets are slightly cooled, drizzle them with the fresh dill dressing.
- Garnish with extra dill and a squeeze of lemon juice, if desired.
Notes
- For Even Roasting: If beets are large, cut them in half or quarters before slicing.
- Want Extra Crispy Edges? Brush the beets with a little more olive oil halfway through baking.
- Make it Dairy-Free: Swap Greek yogurt for coconut yogurt or cashew cream.
- For More Tang: Add a splash of apple cider vinegar to the dressing.