Roasted Hasselback Beets Delight

This roasted Hasselback beets dish transforms ordinary beets into an elegant, show-stopping side that balances earthy sweetness with bright, herbaceous flavors. The technique creates beautiful, accordion-like slices that roast to perfection while the creamy dill dressing adds a refreshing contrast.

I discovered this technique during a winter cooking slump when I was tired of my usual roasted vegetables. The first time I served these beets at a dinner party, they disappeared before any other dish on the table.

Ingredients

• Medium beets: With their vibrant color and natural sweetness form the foundation of this dish. Look for firm beets with smooth skin and the greens still attached if possible as this indicates freshness
• Olive oil: Helps the beets develop a beautiful caramelization. Use a good quality extra virgin olive oil for the best flavor
• Fresh dill: Brings a bright aromatic quality that perfectly complements the earthiness of beets. Choose bunches with vibrant green fronds and strong fragrance
• Greek yogurt: Creates a creamy base for the dressing. Full-fat provides the richest texture but 2% works well too
• Lemon juice: Adds essential acidity to balance the sweetness of the beets. Always use fresh squeezed for the brightest flavor
• Honey: Contributes a touch of sweetness to the dressing that rounds out the tang of yogurt. Local raw honey offers the most complex flavor
• Fresh garlic: Provides a subtle kick to the dressing. Choose firm bulbs without any sprouting

Step-by-Step Instructions

Prepare the beets:

Wash beets thoroughly under cool water using a vegetable brush to remove any dirt. Trim off the tops and bottoms then peel completely using a sharp vegetable peeler. The skins can stain so consider wearing gloves during this process.

Create the Hasselback cuts:

Position chopsticks or wooden spoons on opposite sides of each beet to prevent cutting all the way through. Make thin slices about 1/8 inch apart across the entire beet stopping when your knife hits the chopsticks. This creates the accordion effect while keeping the beet intact at the base.

Season and prepare for roasting:

Place the sliced beets on a parchment-lined baking sheet. Drizzle generously with olive oil making sure it gets between the slices. Use your fingers to gently separate the slices and ensure oil coats each surface. Season liberally with salt and freshly ground black pepper.

Roast to perfection:

Place the beets in your preheated 400°F oven on the middle rack. Roast for 50-60 minutes checking occasionally. The beets are done when they can be easily pierced with a fork and the edges have begun to caramelize and crisp slightly. The slices will fan out beautifully during cooking.

Prepare the dill dressing:

While the beets roast whisk together Greek yogurt lemon juice honey and minced garlic in a small bowl until smooth. Fold in the freshly chopped dill reserving a small amount for garnish. Taste and adjust seasoning adding more salt pepper or lemon juice as needed.

Serve with flair:

Allow the beets to cool slightly before transferring to a serving platter. Spoon the dill dressing generously over the top allowing it to drip between the slices. Garnish with reserved fresh dill and serve immediately while still warm.

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Fresh dill completely transforms this dish. I discovered this accidentally when my garden produced an abundance of dill one summer and I was looking for creative ways to use it. The combination with roasted beets became an instant favorite in our family and now my children actually request beets for dinner.

Storing and Make-Ahead Options

These Hasselback beets can be prepared up to a day in advance and kept refrigerated before roasting. Once roasted they will keep for 3-4 days in an airtight container in the refrigerator though the texture is best within the first two days. Store the dressing separately and add just before serving. To reheat simply place in a 350°F oven for 10-15 minutes until warmed through. The dressing can be made up to three days ahead and kept refrigerated.

Creative Variations

The basic technique for Hasselback beets opens up endless possibilities for customization. Try a Mediterranean version with a tahini dressing and za'atar sprinkle. For a Nordic twist use creme fraiche instead of yogurt and add freshly grated horseradish to the dressing. You can also experiment with different herbs like tarragon or mint in place of dill. For a holiday version try adding orange zest to the dressing and garnishing with pomegranate seeds for a festive touch.

Nutritional Benefits

Beets are nutritional powerhouses providing essential minerals like potassium and manganese along with folate and fiber. The vibrant red color comes from betalains compounds with antioxidant and anti-inflammatory properties. When paired with probiotic-rich Greek yogurt this dish offers gut-health benefits alongside its fantastic taste. The addition of raw garlic provides immune-supporting compounds making this not only a delicious side dish but also a nutritious one.

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Frequently Asked Questions

→ What’s the best way to cut the beets for hasselback?

Use chopsticks or a wooden spoon on either side of the beet to guide the knife and prevent cutting all the way through.

→ Can I prepare the dill dressing in advance?

Yes, you can prepare and refrigerate the dressing up to 24 hours in advance. Stir well before serving.

→ Can I use a different herb instead of dill?

Absolutely! Fresh parsley, mint, or chives would work well, offering unique flavors to the dish.

→ How do I make this dish vegan?

Replace the Greek yogurt with a plant-based alternative like coconut yogurt, and substitute honey with maple syrup or agave nectar.

→ How do I know when the beets are fully roasted?

The beets are done when you can easily pierce them with a fork, and the edges are slightly crispy.

→ Can I add a spicy kick to this dish?

Yes, sprinkle crushed red pepper flakes or drizzle some spicy chili oil over the finished dish for added heat.