Name: Elevate Meals with Roasted Hasselback Beets Recipe
Prep time: 15 min
Cook time: PT-491238H21M20S
Total time: PT-491238H21M20S
Cuisine: American
Ingredients: 4 medium-sized beets (about 500g); 3 tbsp extra virgin olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly cracked black pepper; 1/4 cup fresh dill, chopped; 2 tbsp freshly squeezed lemon juice; 3 tbsp extra virgin olive oil; 1/2 tsp kosher salt; 1/4 tsp freshly cracked black pepper

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Introduction

Roasted Hasselback beets are a simple yet elegant side dish that brings vibrant color and rich flavor to any meal. Thinly sliced and roasted until tender, these beets are finished with a fresh dill and lemon dressing that brightens every bite.

The image shows four purple-red roasted onions in a black pan on a white marbled surface. Each onion is sliced thinly in layers from top to bottom but still holds its round shape. A golden brown roasted potato slice sits on top of each onion, garnished with small sprigs of fresh green dill. The onions are shiny with a light coating of oil and sprinkled with herbs and coarse spices, with a few scattered on the pan. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 medium-sized beets (about 500g)
3 tbsp extra virgin olive oil
1/4 cup fresh dill, chopped
2 tbsp freshly squeezed lemon juice
1/2 tsp kosher salt
1/4 tsp freshly cracked black pepper

Instructions

Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Step 2: Wash and trim the beets, then make thin slices across the top of each beet, being careful not to cut all the way through.
Step 3: Drizzle olive oil over each beet, making sure it seeps into the slices. Season with kosher salt and freshly cracked black pepper.
Step 4: Place the beets on the prepared baking sheet and roast for 45 to 60 minutes, or until tender when pierced with a fork.
Step 5: While the beets roast, whisk together the chopped dill, lemon juice, olive oil, salt, and pepper to create the dressing.
Step 6: Remove the beets from the oven and let them cool slightly. Arrange on a platter and drizzle with the dill dressing before serving.

Tips & Variations

Use a sharp knife or wooden spoons on each side of the beet to help guide your cuts and avoid slicing through completely.
Swap dill for fresh thyme or parsley if you prefer a different herb flavor.
For extra richness, add a sprinkle of crumbled goat cheese or toasted nuts just before serving.
Roasting time may vary depending on beet size; test tenderness early to avoid overcooking.

Storage

Store roasted Hasselback beets in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a 350°F (175°C) oven for 10-15 minutes or microwave until heated through. The dressing is best added fresh before serving.

How to Serve

Four baked hasselback beets sit closely together in a black baking dish, each beet sliced thinly almost all the way through, creating a fan-like layered texture in deep purple with a shiny glaze. On top of each beet is a roasted garlic bulb, golden brown with a slightly charred edge, adding a soft, smooth texture contrast. The beets are sprinkled with cracked pepper, coarse salt, and fresh green dill, adding small specks of yellow, white, and bright green to the rich purple base. The baking dish rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the beets ahead of time?

Yes, you can roast the beets a day ahead and keep them refrigerated. Warm them before serving and add the dressing fresh to maintain bright flavors.

What if I don’t have fresh dill?

Fresh dill adds a distinct flavor, but if unavailable, substitute with dried dill (use less), fresh parsley, or thyme for a different herbal note.