Roasted Hasselback Beets Dill (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 medium-sized beets
02 -
2 tablespoons olive oil
03 -
Salt and pepper to taste
→ Dill Dressing
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. Place chopsticks on both sides of the beet to assist in avoiding slicing all the way through.
03 -
Place the beets on a baking sheet and drizzle them with olive oil. Sprinkle salt and pepper to taste.
04 -
Roast the beets in the preheated oven for 50 to 60 minutes, or until tender and slightly crispy around the edges.
05 -
While the beets are roasting, mix the chopped dill, Greek yogurt, lemon juice, honey, and minced garlic in a small bowl until well combined.
06 -
Remove the roasted beets from the oven and allow them to cool slightly. Drizzle the fresh dill dressing over the top before serving.
# Notes:
01 -
You can substitute Greek yogurt with sour cream for a tangier flavor or use avocado for a vegan option.
02 -
Add crushed red pepper flakes for a hint of spice or mix in fresh parsley or mint for extra freshness.
03 -
Apple cider vinegar can enhance the flavor profile of the dill dressing.