Roasted Hasselback Beets with Dill Dressing
This eye-catching dish features beets sliced Hasselback-style, roasted until tender, and drizzled with a bright, herby dill yogurt dressing. The result is a balance of sweet, earthy, tangy, and creamy – a perfect pairing for Mediterranean spreads, grilled dishes, or served as a vegetarian centerpiece.
Time:
Prep Time: 15 minutes
Cook Time: 50–60 minutes
Total Time: ~1 hour 15 minutes
Ingredients:
For the Hasselback Beets:
4 medium beets, peeled
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
For the Dill Dressing:
½ cup plain Greek yogurt (or dairy-free alternative)
2 tbsp fresh dill, finely chopped (plus extra for garnish)
1 tbsp fresh lemon juice
1 tbsp olive oil
1 tsp Dijon mustard
1 garlic clove, grated or finely minced
Salt and black pepper, to taste
Instructions:
1. Prepare the Beets:
Preheat oven to 200°C (400°F).
Slice each beet Hasselback-style: Place beet between two wooden spoons or chopsticks and slice thinly across (about ⅛ to ¼-inch), stopping before cutting all the way through (the spoons help prevent that).
Rub beets with olive oil, salt, pepper, and optional garlic powder.
2. Roast the Beets:
Place beets in a small baking dish or on a baking sheet lined with parchment.
Cover with foil and roast for 30 minutes.
Uncover and continue roasting another 20–30 minutes, basting with pan juices or more olive oil if dry, until beets are tender and edges are slightly crisped.
3. Make the Dill Dressing:
In a bowl, whisk together yogurt, dill, lemon juice, olive oil, mustard, garlic, salt, and pepper until smooth and creamy. Chill until ready to use.
4. Assemble and Serve:
Remove roasted beets from the oven. Let cool slightly.
Drizzle with the dill dressing generously.
Garnish with extra dill, lemon zest, or toasted seeds .
Serve warm or at room temperature.
Notes & Tips:
Beet Size: Medium beets are best. Too large takes longer to roast.
Roasting Tip: Try adding a splash of water or broth in the pan and cover to steam-roast initially.
Dressing Variations: Add a spoonful of tahini or swap yogurt for sour cream for richness.
Storage: Keeps well in the fridge for 3–4 days; serve chilled or reheat gently.
Frequently Asked Questions
Q: Can I use pre-cooked beets?
A: Yes, but roasting raw gives the best flavor. If using pre-cooked, roast just 10–15 minutes to caramelize.
Q: What herbs work instead of dill?
A: Parsley, tarragon, or mint are good alternates but dill pairs especially well with beets.
Q: Can I make this vegan?
A: Absolutely. Use a plant-based yogurt (like cashew or coconut-based) and skip the dairy.
Nutritional Information
Calories: ~130
Protein: 4g
Fat: 8g
Carbs: 11g
Fiber: 3g
Sugar: 7g
Sodium: ~250mg