Roasted Hasselback Beets with Fresh Dill Dressing Recipe

Introduction

Roasted Hasselback beets with fresh dill dressing offer a beautiful and flavorful way to enjoy this earthy vegetable. Thinly sliced but still whole, the beets roast to tender perfection while the bright dill dressing adds a refreshing finish. It’s an elegant side dish that’s surprisingly easy to prepare.

Ingredients

• 4 medium-sized firm beets
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh dill, chopped (or 1 teaspoon dried dill)
• 1 tablespoon freshly squeezed lemon juice
• Salt, to taste (kosher recommended)
• Freshly cracked black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
2. Step 2: Wash and scrub the beets thoroughly to remove any dirt. Trim off both ends. Place each beet on a cutting board and make thin slices across the top, cutting down toward the base but not all the way through so the beet stays intact.
3. Step 3: Drizzle olive oil over each beet, making sure some seeps into the cuts. Season generously with salt and freshly cracked black pepper.
4. Step 4: Arrange the beets on the prepared baking sheet and roast in the oven for 45–60 minutes. Check around 30 minutes to monitor and ensure even cooking. Beets are done when easily pierced with a fork.
5. Step 5: While the beets roast, combine the chopped fresh dill, lemon juice, olive oil, salt, and pepper in a small bowl. Whisk well to create the dressing.
6. Step 6: Once roasted, let the beets cool slightly. Transfer to a serving platter and drizzle generously with the fresh dill dressing before serving.

Tips & Variations

• Slice the beets uniformly to ensure even roasting and better absorption of the dressing.
• Try mixing yogurt or a teaspoon of mustard into the dill dressing for a different flavor profile.
• Use dried dill if fresh is unavailable, but adjust quantity as flavor is more concentrated in dried herbs.

Storage

Store leftover roasted beets in an airtight container in the refrigerator for up to three days. They can be enjoyed cold in salads or gently reheated. The dill dressing is best added fresh to maintain its bright flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other varieties of beets for this recipe?

Yes, you can use red, golden, or chioggia (candy cane) beets. Just adjust roasting time as needed depending on size and variety.

Is it necessary to slice the beets without cutting all the way through?

Yes, slicing thinly without cutting completely helps the beets fan out slightly while roasting, creating a beautiful presentation and allowing flavors to penetrate evenly.

Roasted Hasselback Beets with Fresh Dill Dressing Recipe

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★★★★★

4.7 from 150 reviews

Roasted Hasselback Beets with Fresh Dill Dressing is a delightful and visually stunning dish featuring thinly sliced beets roasted to tender perfection and topped with a bright, herbaceous dill and lemon dressing. The recipe highlights the natural sweetness of the beets enhanced by olive oil and seasoning, making it a perfect side or vegetarian appetizer packed with fresh flavors and vibrant colors.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 45-60 minutes
• Total Time: 1 hour to 1 hour 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Beets

• 4 medium-sized firm beets, washed and scrubbed
• 2 tbsp extra virgin olive oil, plus more for drizzling
• Kosher salt, to taste
• Freshly cracked black pepper, to taste

Dill Dressing

• 2 tbsp fresh dill, finely chopped (or 1 tsp dried dill)
• 1 tbsp freshly squeezed lemon juice
• 1 tbsp extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Instructions

1. Preheat the oven: Set your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper or lightly greasing it to prevent sticking.
2. Prepare the beets: After washing and scrubbing your beets, trim off both ends. Carefully slice thinly across the top of each beet making sure not to cut all the way through, creating a Hasselback effect that allows flavors to penetrate while roasting.
3. Season the beets: Drizzle olive oil over each sliced beet, making sure the oil seeps into the cuts. Then sprinkle generously with kosher salt and freshly cracked black pepper to bring out the earthy sweetness.
4. Roast the beets: Place the prepared beets on the baking sheet and roast in the preheated oven for 45 to 60 minutes. Test tenderness by piercing with a fork; ensure to check around 30 minutes to monitor even cooking and adjust placement if needed.
5. Make the dill dressing: While the beets are roasting, whisk together finely chopped fresh dill, lemon juice, olive oil, salt, and pepper in a small bowl until well combined and creamy in texture.
6. Serve: Once roasted, let the beets cool slightly before transferring them to a serving platter. Drizzle generously with the fresh dill dressing just prior to serving to maximize flavor and presentation.

Notes

• Ensure uniform thin slicing on the beets to achieve even roasting and flavor absorption.
• For a creamier dressing variation, add a spoonful of yogurt or a teaspoon of mustard to the dill dressing mixture.
• Store leftover roasted beets in an airtight container in the refrigerator for up to three days; these are excellent in salads or as a snack.

Keywords: roasted beets, hasselback beets, fresh dill dressing, vegetarian side dish, healthy beet recipe, oven roasted vegetables