Roasted Hasselback Beets Dill (Print Version)
# Ingredients:
01 -
1 clove of garlic, finely chopped
02 -
1 tablespoon of lemon juice
03 -
4 beets, medium size
04 -
1 teaspoon honey
05 -
Salt and pepper as you like
06 -
1/4 cup freshly chopped dill
07 -
2 tablespoons of olive oil
08 -
1/2 cup of Greek yogurt
# Instructions:
01 -
Turn your oven on to 400°F (200°C).
02 -
Peel off the skin from the beets, then carefully slice them almost to the base, leaving about a quarter-inch. To avoid cutting through, prop up a chopstick on either side of the beet.
03 -
Arrange the beets on a baking tray, pour olive oil over them, and sprinkle with some salt and pepper.
04 -
Bake the beets in the oven for about 50-60 minutes, until they’re soft inside and slightly crunchy around the edges.
05 -
While the beets are baking, mix together dill, Greek yogurt, honey, garlic, and lemon juice in a small bowl. Stir it until everything’s smooth.
06 -
Take the beets out of the oven and let them sit for a minute or two to cool off. Pour the dill sauce on them as a finishing touch, then serve.
# Notes:
01 -
You can switch out the Greek yogurt for sour cream to make it tangier or use mashed avocado if you're going for a vegan alternative. Adding a splash of apple cider vinegar will bring a zing to the dressing, and you could mix in parsley or mint for a fresh twist.