Roasted Hasselback Beets Dill (Print Version)
# Ingredients:
01 -
4 medium beets
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
04 -
1/4 cup fresh dill, chopped
05 -
1/2 cup Greek yogurt
06 -
1 tablespoon lemon juice
07 -
1 teaspoon honey
08 -
1 clove garlic, minced
# Instructions:
01 -
Preheat your oven to 400°F (200°C).
02 -
Peel the beets and slice them thinly, stopping about a quarter-inch from the bottom so the beet stays intact. An easy trick is to place chopsticks on either side of the beet to prevent slicing all the way through.
03 -
Place the beets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
04 -
Roast the beets in the preheated oven for about 50-60 minutes, or until they are tender and slightly crispy on the edges.
05 -
While the beets are roasting, make the fresh dill dressing. In a small bowl, combine the chopped dill, Greek yogurt, lemon juice, honey, and minced garlic. Mix well.
06 -
Remove the beets from the oven and let them cool slightly. Drizzle the fresh dill dressing over the top before serving.