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These fancy Hasselback beets turn basic root veggies into a gorgeous, attractive side that'll wow even your pickiest dinner companions. The cutting method creates those pretty fan-like slices that cook beautifully, letting the beets' earthy taste stand out while giving you deliciously crisp edges.
I stumbled on this slicing trick during a boring winter when my veggie box was full of root crops. What started as just playing around to make beets more interesting has turned into my go-to dish when friends come over, and they always ask me how I made it.
Ingredients
- Medium beets: grab ones that feel hard and have unmarked skin with bright color for the best taste
- Olive oil: spring for the nice extra virgin stuff for tastier roasting
- Salt and pepper: grinding your pepper right before using makes everything taste better
- Fresh dill: this is what makes the topping pop against the earthy beet flavor
- Greek yogurt: adds a nice zip and smooth texture, whole milk yogurt works best
- Lemon juice: cuts through the sweetness of the cooked beets
- Honey: just a touch brings all the flavors in the topping together
- Garlic: a tiny clove adds flavor without taking over the gentle dill taste
Step-by-Step Instructions
- Prepare the beets:
- Start by scrubbing and peeling your beets since any leftover dirt will mess up the taste. For the hasselback cuts, put wooden spoons or chopsticks on both sides of each beet so you don't slice all the way through. Cut thin slices about 1/8 inch apart across each beet, stopping when your knife hits the wooden guides. The slimmer and more even your cuts, the prettier they'll look when done.
- Season and prepare for roasting:
- Put your sliced beets on a baking sheet lined with parchment for easy cleanup. Pour plenty of olive oil over them, using your fingers to work it between the slices. Sprinkle with salt and pepper, making sure some gets into the cuts. Getting seasoning and oil between those slices is key for flavor in every bite.
- Roast to perfection:
- Cook in a 400°F oven for 50-60 minutes, checking now and then. Cooking time changes depending on how big your beets are and how soft you want them. You'll know they're done when the edges look a bit crispy and a fork slides in easily. In the last 15 minutes, spoon the pan juices over the beets to add more color and keep them from drying out.
- Craft the dill dressing:
- While your beets are cooking, make the topping by mixing finely chopped dill, Greek yogurt, lemon juice, honey, and minced garlic in a bowl. Let it sit for at least 15 minutes before using so the flavors can blend together. The topping should be thick enough to stay on the beets but not so thick it just sits on top.
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Fresh dill really makes this dish special. My grandma always had dill growing in her garden, and smelling it takes me right back to her kitchen. The first time I tried it with beets in this dish, they worked so well together that it quickly became a family favorite.
Make Ahead and Storage
You can get these hasselback beets ready up to two days before you need them, which is super handy for hosting. Just prepare and cook the beets as the recipe says, then let them cool completely before putting them in a sealed container in the fridge. When you're ready to eat, warm them in a 350°F oven for about 15 minutes until they're heated through. Make the dill topping separately and keep it in the fridge for up to three days. The topping actually tastes better after sitting for a day as the garlic and dill really soak into the yogurt.
Seasonal Variations
Red beets are the usual pick, but trying different kinds creates amazing presentations. In summer, golden beets make a sunny yellow dish, or go for Chioggia beets with their candy-stripe insides to get people talking. In winter, mix red and gold beets on the same plate for a colorful display that brightens up dark evenings. Each type offers slightly different flavors while keeping that distinctive earthy sweetness beets are known for.
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Perfect Pairings
These hasselback beets fit right in as part of a bigger meal. For a Mediterranean dinner, serve them with lemon-herb chicken and wild rice. They also go great with rich meats like lamb or duck by adding sweetness to balance the strong flavors. For a veggie main course, try them with a filling grain bowl with quinoa, roasted chickpeas, and tahini sauce. Beets are so flexible they work for both casual family dinners and fancy dinner parties.
Frequently Asked Questions
- → What makes a beet 'hasselback'?
They're thinly sliced without cutting all the way through, giving them a fan-like look that crisps up beautifully in the oven.
- → How do I avoid slicing through the beet completely?
Set wooden spoons or chopsticks along the sides of the beet to guide your knife, stopping it from cutting too far.
- → What goes well with roasted beets?
Grilled salmon, crispy chicken, and vegetarian picks like quinoa bowls or arugula salad with goat cheese are great matches.
- → Can this dish be made vegan?
Totally! Swap Greek yogurt for plant-based options like coconut yogurt or mashed avocado for a creamy vegan dressing.
- → How do I boost the flavor of dill dressing?
For stronger flavor, mix in apple cider vinegar, mint, or parsley. Add crushed red pepper flakes if you like a spicy edge.