Hasselback Beets Fresh Dill

These fancy sliced hasselback beets turn ordinary root veggies into a gorgeous side that'll win over even the pickiest eaters. The clever cutting style creates pretty fan patterns that cook up perfectly, while the fresh, zingy dill sauce brings out the sweet earthiness of the beets.

I came up with this dish when I had friends over for dinner who all had different food needs. The hasselback cutting trick turned plain beets into something everyone raved about, no matter what they normally eat or avoid.

Ingredients

• 4 medium sized beets: Go for firm ones with unblemished skin and rich color for maximum taste
• 2 tablespoons olive oil: Grab the good stuff for richer flavor when baked
• Salt and pepper to taste: Using freshly ground pepper really ups the flavor
• 1/4 cup fresh dill, chopped: Pick bunches that smell strong and have no wilted bits
• 1/2 cup Greek yogurt: Whole milk gives the creamiest result but lower fat works too
• 1 tablespoon lemon juice: Squeeze it yourself for the tastiest zing
• 1 teaspoon honey: Cuts through the tang and boosts the beets' natural sweetness
• 1 clove garlic, minced: Pick a plump, tight bulb for the best aroma

Step-by-Step Instructions

Get the oven hot:

Heat your oven to 400°F. This hotter temp helps brown the edges while keeping the middle soft. Give your oven about 10 minutes to warm up completely before you put the beets in.

Get your beets ready:

Scrub and fully peel your beets since the skin gets tough when baked. Set each beet between two wooden spoons or chopsticks as cutting guides. Make thin cuts about 1/8 inch apart, stopping when your knife hits the wooden guides. Thinner, even cuts make for crispier edges.

Add the flavors:

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

Bake them just right:

Cook in your hot oven for 50-60 minutes. They're done when you can easily stick a knife into the middle and the edges look a bit crispy and caramelized. Big beets might need up to 70 minutes.

Mix up the dill sauce:

While they're baking, stir together the fresh chopped dill, Greek yogurt, lemon juice, honey, and minced garlic in a bowl. Mix until smooth and let it sit out for at least 15 minutes so the flavors can mix and develop.

Serve them up:

Take the beets out and let them sit for 5 minutes. This helps them firm up a bit for prettier serving. Move them to a plate and pour the dill sauce generously over top, letting it run between all those lovely slices.

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The first time I brought these beets to a family dinner, my veggie-hating nephew actually wanted more. The mix of crispy edges and creamy dill sauce totally changed how he felt about beets. Now we make them together whenever he comes to visit.

Prep Ahead Ideas

These fancy beets are great for planning ahead. You can slice them up to 24 hours before cooking. Just 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 guests, cook the beets earlier in the day, then warm them at 350°F for 10-15 minutes right before serving with fresh sauce.

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Colorful Options

Try different kinds of beets for a pretty plate. Golden beets taste milder and add sunny yellow color. Striped Chioggia beets look amazing when sliced this way. For a real wow factor, use a mix of red, golden, and striped beets all together with the dill sauce. Each type brings slightly different flavors but they all cook for the same amount of time.

Serving Ideas

These fancy beets go great with roast chicken or fish off the grill. For a veggie main dish, pair them with hearty grains like farro or quinoa and sprinkle some crumbled goat cheese or feta on top. They're also awesome in a salad with peppery arugula and crunchy walnuts. Want a fancy appetizer? Cut the cooked beets into quarters and top each with a small spoonful of dill sauce and some tiny greens.

Background Story

The hasselback cutting style started with potatoes at a restaurant called Hasselbacken in Stockholm, Sweden back in the 1940s. Using this trick on beets gives a nod to Nordic cooking while working with beets, which people have grown for thousands of years. The combo of beets and dill shows up in lots of Eastern European cooking, especially in Russia, Poland, and Ukraine, where both grow commonly and feature in many traditional dishes.

Frequently Asked Questions

→ How should I prep beets for roasting?

Peel the skin off and slice them thinly without cutting through. Using a chopstick as a guide can keep the blade from going too deep.

→ Why is the dill dressing so flavorful?

It's the mixture of Greek yogurt, tangy lemon juice, sweet honey, and garlic that makes it a mouthwatering pairing for beets.

→ Can I make this without dairy?

Absolutely! Use non-dairy yogurt or mashed avocado to replace Greek yogurt for a vegan-friendly option.

→ What’s the best way to store leftovers?

Keep roasted beets in a sealed container in the fridge for 2–3 days. Store the dressing separately to maintain freshness.

→ What pairs well with these beets?

Try them with grilled fish, roasted chicken, or a hearty grain dish like quinoa or farro for a complete meal.