Roasted Hasselback Beets with Dill Dressing Recipe
This recipe features roasted hasselback-style beets, delivering tender, flavorful vegetables enhanced by a vibrant dill vinaigrette. Perfect as a side dish, the beets are thinly sliced yet kept intact for beautiful presentation and roasted to perfection with a simple seasoning. The fresh dill dressing adds a tangy and sweet complement, making this an elegant and healthy addition to any meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Ingredients
Beets
- 12 small to medium beets
- 1/4 cup canola oil (or vegetable oil), divided
- Salt and freshly ground black pepper, to taste
Dressing
- 1/4 cup white wine vinegar
- 1/3 cup canola oil (or vegetable oil)
- 2-3 tablespoons honey (adjust to taste)
- 2 tablespoons chopped fresh dill
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Beets: Preheat your oven to 375°F (190°C). Peel the beets carefully and slice them hasselback style—thin cuts across the beet without slicing all the way through, so they remain intact at the base.
- Season and Roast: Place the sliced beets on a non-stick baking sheet. Drizzle with 1/4 cup of oil and sprinkle with salt and freshly ground black pepper. Cover the baking sheet tightly with aluminum foil to retain moisture.
- Roast the Beets: Roast in the preheated oven for about 1 hour, or until the beets are fork-tender and can be easily pierced with a knife.
- Make the Dressing: While the beets roast, whisk together 1/4 cup white wine vinegar, 1/3 cup oil, honey, chopped fresh dill, salt, and freshly ground black pepper in a bowl until well combined.
- Serve: Once the beets are roasted and slightly cooled, drizzle them generously with the dill vinaigrette. Serve warm or at room temperature as a flavorful side dish.
Notes
- For easier slicing, use a sharp knife or a mandoline to create uniform hasselback cuts without cutting all the way through the beet.
- Adjust honey quantity in the dressing to balance acidity and sweetness to your preference.
- Leftover beets with dressing can be refrigerated for up to 3 days and served chilled or warmed.
- Feel free to substitute fresh dill with other herbs like parsley or tarragon for different flavor profiles.
- Use gloves when peeling and handling beets to prevent staining your hands.
