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Roasted Hasselback Beets with Dill

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Tender roasted beets sliced Hasselback-style and topped with creamy dill yogurt sauce for a flavorful, elegant side dish.

Ingredients

Scale
  • 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

  1. Preheat oven to 200 °C (400 °F). Line a baking sheet with parchment.
  2. Place each beet between two chopsticks (or wooden spoons) and slice thinly, leaving the base intact so it holds together.
  3. Brush beets all over with olive oil, then season with salt and pepper. Place on the baking sheet.
  4. Roast for 45–55 minutes, until slices are tender and bottoms are caramelized, brushing once with more oil halfway through.
  5. Meanwhile, whisk together Greek yogurt, dill, lemon juice, garlic, honey (if using), and a pinch of salt in a small bowl; chill until ready.
  6. When beets are done, remove from oven and let cool briefly.
  7. Transfer beets to a serving platter and spoon dill yogurt sauce between the slices and over the top.
  8. 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

Find it online: https://ukfinda.com/roasted-hasselback-beets-with-dill/