Hasselback Beets Fresh Dill (Print Version)
# Ingredients:
→ Main Components
01 -
2 tbsp olive oil
02 -
Salt and pepper as needed
03 -
4 medium beets
→ Herby Sauce
04 -
1/2 cup plain Greek yogurt
05 -
1 garlic clove, finely chopped
06 -
1 teaspoon of honey
07 -
Juice of one lemon
08 -
1/4 cup fresh dill leaves, minced
# Instructions:
01 -
Crank up your oven to 400°F (200°C).
02 -
Peel the beets and slice them thin, stopping short of cutting all the way. Try placing chopsticks along both sides as your cutting guide to avoid cutting through.
03 -
Toss the beets onto a baking tray, drizzle olive oil all over, and sprinkle them with a good amount of salt and pepper.
04 -
Pop the beets into your hot oven and roast for about 50–60 minutes. When they’re tender inside and crispy at the edges, they’re done!
05 -
In a little bowl, combine the yogurt, dill, lemon juice, honey, and garlic. Stir until everything’s mixed nicely.
06 -
Take the roasted beets out of the oven and let them cool a bit. Pour the dill sauce generously on top just before serving.
# Notes:
01 -
Try switching out Greek yogurt for sour cream if you want an extra tangy taste, or go vegan with mashed avocado.
02 -
Toss in some chopped parsley or mint leaves for extra flavor, or sprinkle red pepper flakes for a spicy kick.
03 -
A splash of apple cider vinegar can make the dill dressing taste even better.