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These eye-catching hasselback roasted beets turn simple root veggies into a fancy side that's gorgeous to look at and bursting with taste. The slicing method creates perfect little slots to catch the tangy dill sauce while roasting brings out the beets' natural sweetness.
I brought these pretty beets to a family get-together when I was looking for a bright, colorful side. The hasselback cutting style got so many nice comments that it's now my go-to veggie prep whenever I have guests over.
What You'll Need
- Medium-sized fresh beets: Pick ones that feel hard with unblemished skin and bright leaves if they're still attached
- Olive oil: Grab a nice extra virgin type for better taste
- Salt and pepper: Crack your own pepper for extra punch
- Fresh dill: Its light licorice-like taste works wonders with earthy beets
- Greek yogurt: Makes a zingy, smooth base for your sauce - whole milk version adds richness
- Lemon juice: Adds zip and cuts through the beets' sweetness
- Honey: Just a small amount boosts the beets' natural sugar without going overboard
- Garlic: A single fresh clove gives the dressing depth without taking over
How To Make It
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- Get beets ready:
- Turn your oven to 400°F then clean and peel your beets completely. Cut off any tough bits or root ends. Don't skip peeling - beet skin can get tough and bitter when cooked.
- Make the fancy cuts:
- This part needs a steady hand but pays off big time. Put a chopstick on both sides of each beet as cutting guides. Slice downward about 1/8 inch apart, letting the chopsticks stop your knife from going all the way through. Try to keep the cuts even so they'll cook the same.
- Add flavor before cooking:
- Put your sliced beets on a baking sheet lined with parchment paper for easier cleanup. Pour olive oil all over them, using your hands to work it between all the slices. This helps get crispy edges and keeps them moist. Sprinkle plenty of salt and pepper - beets can handle strong seasoning.
- Cook them just right:
- Stick the baking sheet in your hot oven and let them cook for 50-60 minutes. Bigger beets might need more time. Check if they're done by poking the bottom with a knife - it should slide in easily. You want slightly crispy edges but juicy insides.
- Mix up your dill sauce:
- While the beets cook, stir together the Greek yogurt, chopped fresh dill, lemon juice, honey, and minced garlic in a small bowl. Let it sit for at least 15 minutes before using so the flavors can mix together. The garlic will slowly blend into the yogurt.
- Put it all together:
- Let the beets cool a bit before serving. This keeps the dressing from running off completely. Pour the dill sauce generously over the warm beets, letting it drip into all those nice little cuts. Add some extra dill on top to make it look pretty.
Fresh dill really makes this dish special. I actually grow dill in my garden just for this recipe after I found out how amazingly its bright herby flavor works with the sweet earthiness of roasted beets. When these tastes come together, they create something truly outstanding that turns ordinary beets into a memorable food experience.
Finding Great Beets
When picking out beets, go for ones that feel solid with smooth skin. Stay away from any with mushy spots or wrinkles. This recipe works best with medium beets about 2-3 inches across. If you can find beets with fresh green tops still on, that usually means they're fresher. Don't throw those greens away - you can cook them up separately for an extra healthy side. While red beets are classic, this recipe is stunning with golden or striped varieties too for a rainbow effect.
Do Parts Ahead of Time
You can get a head start on this dish when you're planning a dinner with friends. The beets can be peeled and sliced up to a day before and kept in water in the fridge so they won't turn brown. You can also mix up the dressing a day early and store it in the fridge. For the best texture though, try to roast them within a few hours of eating. If needed, you can fully roast them ahead and warm them back up in a 350°F oven for 10-15 minutes right before serving.
Change It Up By Season
This flexible recipe works great all year round with a few tweaks. During summer, try mixing fresh basil into your dill sauce. In autumn, sprinkle some toasted walnuts on top and drizzle with maple syrup for a harvest feel. Winter calls for warm spices like cinnamon and cloves added before roasting. Spring is perfect for scattering fresh peas over the finished dish. The basic cooking method stays the same, but these small changes keep the recipe interesting throughout the year.
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The mix of fresh dill, creamy yogurt sauce, and perfectly roasted beets makes an unforgettable side that'll be the star of any meal.
Frequently Asked Questions
- → What’s the best way to slice the beets without cutting through?
Lay chopsticks or wooden handles on each side of the beet while you slice so your knife doesn’t go all the way down.
- → Can I use cooked beets instead of fresh ones?
Starting with cooked beets won’t let you get the same crispy texture. Go for fresh to really get that nice roast.
- → What’s a good swap for Greek yogurt in the sauce?
You could use sour cream or a plant-based yogurt for the same creamy finish and tangy kick.
- → How should I keep leftovers fresh?
Put leftover beets and sauce in separate sealed containers in the fridge. Warm the beets in the oven and use the cold dressing when you’re ready to eat.
- → What other herbs would work if I don’t have dill?
Fresh parsley, cilantro, or even chives could give you a similar fresh flavor vibe if you’re out of dill.