Roasted Hasselback Beets with Creamy Dill: A Colorful Delight

Delight in Roasted Hasselback Beets topped with creamy dill dressing, combining vibrant colors and earthy sweetness in a visually stunning dish.

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Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 servings

Course: Dinner

Cuisine: Mediterranean

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Beets

4 medium Beets Choose uniform-sized for even roasting.
2 tablespoons Olive Oil Can substitute with avocado oil.
to taste Salt Essential for boosting flavors.
to taste Pepper Essential for boosting flavors.

For the Dressing

1/4 cup Fresh Dill Can substitute with parsley or chives.
2 tablespoons Lemon Juice Vinegar can be a suitable swap.

Equipment

oven
Baking Sheet
Parchment Paper
mixing bowl

Method

Preparation

Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or cooking spray.
Wash and scrub the beets thoroughly. Trim the ends and create thin slices across the top without cutting all the way through.
Drizzle olive oil over the beets, ensuring it seeps into the cuts. Sprinkle with salt and pepper to taste.
Place seasoned beets on the baking sheet and roast for 45-60 minutes, checking for tenderness at 30 minutes.
Combine dill, lemon juice, olive oil, salt, and pepper in a bowl. Whisk until well mixed for the creamy dressing.
Let the beets cool slightly and drizzle with the creamy dill dressing. Serve warm or at room temperature.

Nutrition

Serving: 1servingCalories: 120kcalCarbohydrates: 24gProtein: 2gFat: 4gSaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 9gVitamin C: 6mgCalcium: 20mgIron: 0.5mg

Notes

Garnish with extra dill or lemon zest for added freshness. Store cooked beets in an airtight container for up to 3 days. Freeze if needed for up to 3 months.

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