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.
Why You’ll Love This Recipe
- Visually impressive yet easy to prepare
- Sweet, earthy beets paired with a tangy dill dressing
- Healthy and naturally gluten-free and vegetarian
- Perfect as a side dish or a light appetizer
- Can be prepped ahead and served warm or cold
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Beets:
- Small to medium beets (red or golden)
- Olive oil or vegetable oil
- Salt and freshly ground black pepper
For the Dill Dressing:
- White wine vinegar
- Olive oil or canola oil
- Honey or maple syrup
- Fresh dill, chopped
- Salt and pepper
(Optional: Add Greek yogurt for a creamy variation)
Directions
- Preheat oven to 375°F (190°C).
- Prepare the beets: Peel the beets and place each between two chopsticks. Slice thinly across the beet, stopping at the chopsticks to avoid cutting through.
- Roast the beets: Arrange on a baking sheet, drizzle with oil, and season with salt and pepper. Cover with foil and roast for about 1 hour or until tender.
- Make the dill dressing: In a bowl, whisk together vinegar, oil, honey or maple syrup, chopped dill, salt, and pepper until emulsified.
- Assemble and serve: Drizzle the roasted beets with the dill dressing while warm or at room temperature. For a creamy twist, spoon over some yogurt-dill sauce.
Servings and timing
- Makes: 3–4 servings
- Prep time: 15 minutes
- Cook time: 1 hour
- Total time: 1 hour 15 minutes
Variations
- Use a mix of red and golden beets for color contrast
- Add garlic or mustard to the dressing for extra punch
- Try a creamy yogurt-based dill sauce instead of vinaigrette
- Garnish with crumbled feta or goat cheese for richness
Storage/Reheating
- Store roasted beets in an airtight container in the fridge for up to 2 days
- Store dill dressing separately for up to 5 days
- Reheat beets in a 350°F oven or enjoy cold
- Assemble just before serving for best texture
FAQs
What are Hasselback beets?
Hasselback beets are beets that are thinly sliced partway through before roasting, creating crispy edges and better absorption of seasoning.
Do I have to peel the beets?
Peeling before roasting gives a cleaner look and texture, though some prefer to peel after roasting.
Can I use pre-cooked beets?
Yes, but the Hasselback effect works best with raw beets that soften in the oven.
Can I make this recipe vegan?
Yes, simply use maple syrup instead of honey in the dressing.
How do I keep the slices even?
Place chopsticks or wooden spoons on either side of the beet to prevent cutting all the way through.
Can I roast ahead of time?
Yes, roast the beets a day in advance and reheat or serve cold with fresh dressing.
Can I grill the beets instead?
Grilled beets work too—wrap in foil or use a grill pan for best results.
What herbs can I substitute for dill?
Try parsley, tarragon, or chives for a different flavor profile.
Can I freeze roasted beets?
Freezing is not ideal as it can affect texture, but roasted beets can be stored in the fridge.
What pairs well with this dish?
Serve with fish, lamb, or grains like quinoa and couscous. Also pairs well with creamy cheeses.
Conclusion
Roasted Hasselback Beets with Dill combine beautiful presentation with simple, fresh ingredients to create a standout side dish. With tender, flavorful beets and a zesty herb dressing, this recipe is as elegant as it is easy—perfect for everyday meals or special occasions.
PrintRoasted Hasselback Beets with Dill
Tender roasted beets sliced Hasselback-style and topped with creamy dill yogurt sauce for a flavorful, elegant side dish.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: International/Modern
- Diet: Vegetarian
Ingredients
- 4 medium-sized beets (≈500 g), scrubbed and trimmed
- 2 Tbsp olive oil
- Salt and black pepper, to taste
- 1/2 cup plain Greek yogurt
- 2 Tbsp fresh dill, finely chopped
- 1 Tbsp lemon juice
- 1 small garlic clove, minced
- 1 tsp honey (optional)
Instructions
- Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment.
- Place each beet between two chopsticks (or wooden spoons) and slice thinly, leaving the base intact so it holds together.
- Brush beets all over with olive oil, then season with salt and pepper. Place on the baking sheet.
- Roast for 45–55 minutes, until slices are tender and bottoms are caramelized, brushing once with more oil halfway through.
- Meanwhile, whisk together Greek yogurt, dill, lemon juice, garlic, honey (if using), and a pinch of salt in a small bowl; chill until ready.
- When beets are done, remove from oven and let cool briefly.
- Transfer beets to a serving platter and spoon dill yogurt sauce between the slices and over the top.
- Garnish with a sprinkle of fresh dill and serve warm or at room temperature.
Notes
- Beets can stain—wear gloves and use a cutting board that’s easy to clean.
- For extra flavor, stir in a pinch of smoked paprika or crushed red pepper into the sauce.
- Try goat cheese instead of yogurt for a richer sauce.
- These keep well: refrigerate covered for 2–3 days; reheat gently or serve cold.
- Serves well alongside grilled meats or as part of a mezze spread.
Nutrition
- Serving Size: 1 beet
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 5 mg