Hasselback Beets Dressing

These fancy, fan-sliced roasted hasselback beets turn regular veggies into a stunning side that'll win over even the most stubborn beet haters. Each beautiful slice roasts up perfectly while a fresh, zesty dill topping brings out the sweet earthiness of these colorful root veggies.

I came up with this dish when I had friends over for dinner and everyone had different food restrictions. The hasselback cutting style made plain beets look amazing, and they were a hit with everyone at the table, no matter what foods they normally avoided.

Ingredients

• 4 medium sized beets: Go for ones that feel heavy with smooth skin and rich color for best taste
• 2 tablespoons olive oil: Pick a good quality one to boost flavor while cooking
• Salt and pepper to taste: Grinding your pepper right before using makes everything taste better
• 1/4 cup fresh dill, chopped: The bunches should be bright and smell strong with no wilting
• 1/2 cup Greek yogurt: Whole milk versions give the creamiest results but 2% works fine
• 1 tablespoon lemon juice: Squeeze it yourself for the most vibrant flavor
• 1 teaspoon honey: Cuts through the tang and brings out the beets' natural sweetness
• 1 clove garlic, minced: Look for a tight, firm bulb for maximum punch

Step-by-Step Instructions

Get your oven hot:

Turn your oven to 400°F. You need this high heat to get those edges caramelized while keeping the insides tender. Give your oven a good 10 minutes to heat up fully before you put anything in.

Get the beets ready:

Scrub and fully peel your beets since the skin gets tough when roasted. Put each beet between two wooden spoons or chopsticks as cutting guards. Make small, even cuts about 1/8 inch apart, stopping when you hit the sticks. The more uniform and thin your slices, the more crispy edges you'll get.

Add flavor:

Put your sliced beets on a baking sheet lined with parchment for easy cleanup. Pour olive oil over them, making sure it gets between the cuts. Sprinkle plenty of salt and pepper, working some between the slices so flavor gets everywhere.

Cook them right:

Bake them for 50-60 minutes in your hot oven. They're done when you can easily stick a knife through the middle and the edges are slightly crispy and browned. Bigger beets might need up to 70 minutes.

Mix up your sauce:

While they're cooking, stir together the chopped dill, Greek yogurt, lemon juice, honey, and minced garlic in a bowl. Stir until it's all combined and let it sit out for at least 15 minutes so all the flavors can blend together.

Serve them up:

Take the beets out and let them cool for 5 minutes. This helps them set up a bit for better presentation. Move them to a serving dish and pour the dill sauce generously over top, letting it flow between all those beautiful cuts.

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The first time I made these for my family, my nephew who usually runs from vegetables actually asked for more. Those crispy edges and creamy dill sauce totally changed how he felt about beets. Now whenever he visits, we make these together as our special cooking project.

Make Ahead Options

You can totally prep these beets ahead of time. Slice them up to 24 hours before cooking and keep them in cold water in the fridge so they don't turn brown. The dill sauce stays good for up to 2 days in a sealed container in the fridge. If you're having company, cook the beets earlier in the day, then warm them at 350°F for 10-15 minutes just before everyone arrives and add fresh sauce right before serving.

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Colorful Alternatives

Try different kinds of beets to make your dish look amazing. Golden beets taste milder and less earthy with a gorgeous sunny yellow color. Striped Chioggia beets create cool patterns when you cut them hasselback style. For a real wow factor, mix red, golden, and striped beets on one platter with the dill sauce. Each type brings slightly different flavors but they all cook in the same amount of time.

Serving Suggestions

These fancy beets go great with roasted chicken or grilled fish. For a vegetarian meal, serve them with hearty grains like farro or quinoa and sprinkle some goat cheese or feta on top. They're also wonderful in a salad over peppery arugula with some crunchy walnuts and a simple dressing. Want a fancy starter? Cut the cooked hasselback beets into quarters and top each with a small spoonful of dill sauce and some tiny microgreens.

Historical Context

The hasselback cutting style started with potatoes at a restaurant called Hasselbacken in Stockholm, Sweden back in the 1940s. Using this technique on beets puts a modern spin on a Nordic tradition while working with beets that people have grown for thousands of years. Beets and dill together are common in Eastern European cooking, especially in Russia, Poland, and Ukraine where both ingredients show up in lots of traditional foods.

Frequently Asked Questions

→ What’s the first step for roasting beets?

Peel the beets and slice them carefully. Avoid cutting all the way through by using chopsticks or a similar guide to stop your knife.

→ Why does the dill sauce taste so good?

The mix of creamy yogurt, zesty lemon, sweet honey, and fragrant dill makes a standout sauce that pairs perfectly with roasted beets.

→ Is there a vegan substitute for the sauce?

Sure! Swap the yogurt for a vegan option like coconut or almond-based yogurt, or use blended avocado instead.

→ What’s the best way to store leftovers?

Put the beets in a sealed container and refrigerate for up to 3 days. Keep the sauce in a separate container to keep it fresh.

→ What’s good to serve with these beets?

They’re delicious next to grilled salmon, roast chicken, or even hearty salads made with quinoa or farro.