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This hearty roasted hasselback beets recipe transforms ordinary beets into an elegant side dish that will impress even vegetable skeptics. The technique creates beautiful, fan-like slices that roast to perfection while the fresh dill dressing adds a bright, tangy finish that elevates the earthy sweetness of the beets.
I first created this recipe when hosting a dinner party where several guests had different dietary restrictions. The hasselback technique turned ordinary beets into a showstopper that everyone could enjoy, regardless of their eating preferences.
Ingredients
- 4 medium sized beets: Choose firm beets with smooth skin and vibrant color for the freshest flavor
- 2 tablespoons olive oil: Use high quality extra virgin for better flavor development during roasting
- Salt and pepper to taste: Freshly ground pepper makes a noticeable difference
- 1/4 cup fresh dill, chopped: Look for bright green, fragrant bunches without wilting
- 1/2 cup Greek yogurt: Full fat provides the creamiest texture but 2% works well too
- 1 tablespoon lemon juice: Fresh squeezed gives the brightest flavor
- 1 teaspoon honey: Balances the acidity and enhances the natural sweetness of the beets
- 1 clove garlic, minced: Choose a fresh, firm bulb for the most aromatic results
Step-by-Step Instructions
- Prepare the oven:
- Preheat your oven to 400°F. This higher temperature is crucial for developing caramelization on the beet edges while maintaining a tender interior. Allow at least 10 minutes for your oven to reach full temperature before roasting.
- Prepare the beets:
- Thoroughly wash and completely peel your beets, as the skin can become tough when roasted. Place each beet between two chopsticks or wooden spoons to prevent cutting all the way through. Make thin, consistent slices about 1/8 inch apart, stopping when your knife hits the chopsticks. The thinner and more uniform your cuts, the more crisp edges you'll create.
- Season the beets:
- Place your hasselback beets on a parchment lined baking sheet for easy cleanup. Drizzle with olive oil, making sure it seeps between the slices. Season generously with salt and pepper, gently working some between the slices for maximum flavor penetration.
- Roast to perfection:
- Roast in the preheated oven for 50–60 minutes. Look for tender centers when pierced with a knife and slightly crispy, caramelized edges. The exact time will depend on the size of your beets. Larger beets may need up to 70 minutes.
- Prepare the dill dressing:
- While the beets roast, combine the chopped fresh dill, Greek yogurt, lemon juice, honey, and minced garlic in a small bowl. Whisk until smooth and let sit at room temperature for at least 15 minutes to allow the flavors to meld together properly.
- Finish and serve:
- Remove the beets from the oven and let them cool for 5 minutes. This brief rest allows them to firm up slightly for better presentation. Transfer to a serving platter and generously drizzle with the dill dressing, allowing it to cascade between the slices.
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The first time I served these beets at a family gathering, my vegetable avoiding nephew actually asked for seconds. The combination of the crispy edges and the creamy dill dressing completely changed his perception of beets. Now it has become our special cooking project whenever he visits.
Make Ahead Options
These hasselback beets work wonderfully as a make ahead dish. You can prepare and slice the beets up to 24 hours before cooking. Store them in cold water in the refrigerator to prevent discoloration. The dill dressing can be made up to 2 days ahead and kept refrigerated in an airtight container. For a party, roast the beets earlier in the day, then reheat at 350°F for 10–15 minutes just before serving with fresh dressing.
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Color Variations
Experiment with different beet varieties for a stunning presentation. Golden beets offer a milder, less earthy flavor with a beautiful sunny color. Chioggia beets with their candy striped interior create a fascinating pattern when hasselback cut. For a show stopping platter, use a combination of red, golden, and striped beets arranged together with the dill dressing. Each variety will offer slightly different flavor notes while maintaining the same cooking time.
Serving Suggestions
These hasselback beets make a perfect accompaniment to roasted chicken or grilled fish. For a vegetarian main, pair them with a hearty grain like farro or quinoa and add some crumbled goat cheese or feta on top. The beets also work beautifully as part of a composed salad over arugula with toasted walnuts and a simple vinaigrette. For an elegant appetizer, slice the roasted hasselback beets into quarters and serve with a dollop of the dill dressing and a sprinkle of microgreens.
Historical Context
The hasselback technique originated with potatoes at the Hasselbacken Restaurant in Stockholm, Sweden in the 1940s. Applying this classic technique to beets honors the Nordic tradition while incorporating beets, which have been cultivated for thousands of years. Beets with dill is a combination found in many Eastern European cuisines, particularly in countries like Russia, Poland, and Ukraine, where both ingredients are staples of the local food culture.
Frequently Asked Questions
- → How do you prepare the beets for roasting?
Peel the beets and slice them thinly, ensuring you don’t cut all the way through. Using chopsticks can help stop the knife at the right depth.
- → What makes the dill dressing stand out?
The dill dressing combines Greek yogurt, lemon juice, garlic, and honey for a tangy and creamy complement to the earthy roasted beets.
- → Can I make this dish vegan?
Yes! Substitute Greek yogurt with plant-based yogurt or blended avocado for a vegan-friendly option.
- → How can I store leftovers?
Keep leftover roasted beets in an airtight container in the fridge for up to 3 days. Store the dill dressing separately for freshness.
- → What dishes pair well with roasted hasselback beets?
These beets go wonderfully with grilled salmon, roast chicken, or a vegetarian grain salad like quinoa, farro, or barley.