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This vibrant roasted hasselback beet dish transforms ordinary root vegetables into an elegant side that's both visually stunning and packed with flavor. The technique creates perfect crevices for capturing the creamy dill dressing while the roasting process intensifies the beets' natural sweetness.
I first served these gorgeous beets at a holiday gathering when I needed a colorful side dish. The hasselback technique earned so many compliments that it's now my signature vegetable preparation method when hosting.
Ingredients
- Fresh medium sized beets: Look for firm beets with smooth skin and vibrant greens still attached if possible
- Olive oil: Use a good quality extra virgin olive oil for the best flavor
- Salt and pepper: Freshly ground black pepper makes a noticeable difference
- Fresh dill: The bright anise like flavor perfectly complements the earthy beets
- Greek yogurt: Provides a tangy creamy base for the dressing use full fat for richness
- Lemon juice: Adds brightness and balances the sweetness of the beets
- Honey: Just a touch enhances the natural sweetness of the beets without overwhelming
- Garlic: One fresh clove adds depth to the dressing without dominating
Step-by-Step Instructions
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- Prep the beets:
- Preheat your oven to 400°F and thoroughly wash and peel your beets. Use a sharp knife to remove any rough spots or root ends. The peeling step is crucial as beet skin can be tough and bitter after roasting.
- Create the hasselback cuts:
- This technique requires patience but delivers amazing results. Place a chopstick on each side of the beet to serve as cutting guides. Make thin vertical slices about 1/8 inch apart, allowing the chopsticks to stop your knife before cutting all the way through. The slices should be as even as possible for consistent cooking.
- Season and prepare for roasting:
- Arrange the prepared beets on a baking sheet lined with parchment for easier cleanup. Drizzle olive oil generously over each beet, using your fingers to gently work the oil between the slices. This ensures crispy edges and prevents drying. Season liberally with salt and pepper, as beets can handle robust seasoning.
- Roast to perfection:
- Place the baking sheet in the preheated oven and roast for 50 to 60 minutes. The exact time will depend on the size of your beets. Test for doneness by inserting a knife into the base the knife should slide in easily when they're perfectly tender. The edges should be slightly crispy while the interior remains juicy.
- Prepare the dill dressing:
- While the beets roast, whisk together the Greek yogurt, freshly chopped dill, lemon juice, honey, and minced garlic in a small bowl. Allow the dressing to sit for at least 15 minutes before serving to let the flavors meld together. This dressing benefits from the garlic infusing into the yogurt.
- Serve with style:
- Allow the roasted beets to cool slightly before plating. This prevents the dressing from completely melting. Drizzle the dill dressing generously over the warm beets, allowing it to seep into all those beautiful hasselback crevices. Garnish with additional fresh dill sprigs for a beautiful presentation.
The fresh dill is truly the star of this recipe. I grow dill in my herb garden specifically for this dish after discovering how perfectly its bright herbaceous notes complement the earthy sweetness of roasted beets. The marriage of flavors creates something truly special that transforms ordinary beets into a memorable culinary experience.
Selecting the Perfect Beets
When shopping for beets, look for specimens that are firm to the touch with smooth skin. Avoid any with soft spots or wrinkles. Medium sized beets work best for this recipe approximately 2 to 3 inches in diameter. If you can find beets with the greens still attached, that's a good indicator of freshness. Don't discard those greens they can be sautéed separately as a nutritious side dish. While red beets are traditional, this recipe works beautifully with golden or candy striped varieties for a stunning color presentation.
Make It Ahead
This dish can be partially prepared in advance to save time when entertaining. The beets can be peeled and hasselback cut up to 24 hours ahead and stored in water in the refrigerator to prevent discoloration. The dressing can also be prepared a day ahead and kept refrigerated. For the best texture, however, the actual roasting should be done within a few hours of serving. If needed, the beets can be roasted ahead and reheated in a 350°F oven for 10 to 15 minutes just before serving.
Seasonal Variations
This versatile recipe welcomes seasonal adaptations. In summer, try adding fresh basil to the dill dressing. In fall, a sprinkle of toasted walnuts and a drizzle of maple syrup creates a harvest worthy dish. Winter calls for warming spices like cinnamon and clove added to the beets before roasting. Spring begs for a handful of fresh peas scattered over the finished dish. The basic technique remains the same, but these simple adjustments keep the recipe fresh and exciting year round.
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The combination of bright dill, creamy yogurt dressing, and perfectly roasted beets creates an unforgettable dish that shines on any table.
Frequently Asked Questions
- → How do I slice the beets without cutting all the way through?
Place chopsticks or wooden spoons on either side of the beet while slicing to act as a guide and prevent cutting through completely.
- → Can I use pre-cooked beets for this dish?
Pre-cooked beets won't achieve the same crispy edges and texture as roasting raw beets. It's best to start with fresh beets.
- → What can I substitute for Greek yogurt in the dressing?
You can use sour cream or a dairy-free yogurt alternative for a similar creamy texture and tangy flavor.
- → How do I store leftovers?
Store any leftover beets and dressing separately in airtight containers in the refrigerator. Reheat the beets in the oven and serve with chilled dressing.
- → What other herbs can I use besides dill?
If you don’t have dill, fresh parsley, chives, or cilantro can be great substitutes to complement the flavors.