Do I need to peel the beets before roasting?

Peeling is recommended for Roasted Hasselback Beets with Fresh Dill Dressing because it creates a smoother texture and allows the seasoning to penetrate better. However, if you prefer a more rustic approach, you can scrub the beets היט thoroughly and leave the skin on.

What proteins pair well with Roasted Hasselback Beets with Fresh Dill Dressing?

Roasted Hasselback Beets with Fresh Dill Dressing pair well with grilled chicken, roasted salmon, or even plant-based proteins like lentils and chickpeas. The creamy dill dressing complements both meat and vegetarian dishes beautifully.

Can I use dried dill instead of fresh dill?

While you can use dried dill in a pinch, fresh dill is highly recommended for Roasted Hasselback Beets with Fresh Dill Dressing. Fresh herbs provide a brighter, more aromatic flavor that enhances the overall dish.

Roasted Hasselback Beets with Fresh Dill Dressing Easy Recipe

Name: Roasted Hasselback Beets with Fresh Dill Dressing
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 3 large beets (about 600g total), peeled and sliced Hasselback-style; 2 tablespoons olive oil (30 ml); 1/2 teaspoon salt (3 g); 1/4 teaspoon black pepper (1 g); 1/4 cup sour cream or Greek yogurt (60 g); 1 tablespoon fresh dill, finely chopped (4 g); 1 teaspoon lemon juice (5 ml); 1 clove garlic, minced (3 g); Zest of 1 lemon (about 1 teaspoon / 2 g)

Description

Roasted Hasselback Beets with Fresh Dill Dressing is a vibrant and elegant side dish featuring tender, thinly sliced beets roasted to perfection and topped with a creamy, tangy dill dressing. This recipe combines earthy sweetness with fresh herb flavor, making it a healthy and visually stunning addition to any meal.

Ingredients

Scale

3 large beets (about 600g total), peeled and sliced Hasselback-style
2 tablespoons olive oil (30 ml)
1/2 teaspoon salt (3 g)
1/4 teaspoon black pepper (1 g)
1/4 cup sour cream or Greek yogurt (60 g)
1 tablespoon fresh dill, finely chopped (4 g)
1 teaspoon lemon juice (5 ml)
1 clove garlic, minced (3 g)
Zest of 1 lemon (about 1 teaspoon / 2 g)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Wash, peel, and slice the beets thinly (about 1/8 inch apart), ensuring not to cut all the way through to create the Hasselback effect.
Place the beets on the prepared baking sheet and drizzle evenly with olive oil, allowing it to seep between the slices.
Season the beets with salt and black pepper.
Roast in the oven for 45–50 minutes, or until the beets are tender and slightly crispy on the edges.
While the beets roast, prepare the dressing by mixing sour cream or Greek yogurt, chopped dill, lemon juice, minced garlic, and lemon zest in a bowl.
Season the dressing with a pinch of salt and pepper, then mix until smooth.
Remove the roasted beets from the oven and allow them to cool slightly.
Transfer to a serving plate and drizzle the fresh dill dressing over the top.
Garnish with additional chopped dill and serve warm or at room temperature.

Notes

Use a mix of red and golden beets for a colorful presentation.
Place chopsticks alongside the beet while slicing to avoid cutting through completely.
Baste the beets with oil halfway through roasting for extra moisture.
For a vegan option, substitute dairy-free yogurt for the dressing.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 150 kcal
Sugar: 8 g
Sodium: 220 mg
Fat: 8 g
Saturated Fat: 2 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 4 g
Protein: 4 g
Cholesterol: 10 mg