Hasselback Beets with Dill Sauce & Lemon Yoghurt
This technique certainly looks impressive, but it’s surprisingly easy to do. I love making Hasselback potatoes, but this is the first time I’ve tried the same method with beets—and I’m super happy with the result. The Hasselback beets turn out beautifully: crispy and charred on the outside, soft, sweet and tender on the inside. It’s such a simple upgrade that makes them look gorgeous and taste even better.
To finish things off, I topped them with a herby dill sauce and served them with a chilled, savoury lemon yoghurt on the side. The combo of warm, caramelised beets with cool, zesty yoghurt is just perfect—refreshing, earthy, and full of contrast in both flavour and texture. Whether you’re serving it as a light lunch, an eye-catching side dish, or part of a dinner spread, it’s a total treat.
And if you prefer to keep things vegan, simply swap the yoghurt for a non-dairy alternative—coconut, soy or oat-based yoghurt all work really well.
This dish feels fancy but is genuinely easy to prepare, and it’s a great way to let seasonal ingredients shine. Give it a try next time you want to switch things up from the usual roast veg!
Why You’ll Love This Recipe:
✔️ Simple but stunning – Hasselback slicing makes a visual impact with minimal effort.
✔️ Naturally sweet and earthy – Roasting brings out the best in the beets.
✔️ Fresh herby topping – Dill sauce adds a vibrant, aromatic touch.
✔️ Perfect contrast – Cool lemon yoghurt balances the warm, caramelised beets.
✔️ Easily vegan-friendly – Just sub in your favourite plant-based yoghurt.
Ready to try these Hasselback Beets with Dill Sauce & Lemon Yoghurt? Let’s get cooking.
Not in the mood for all the hassle? (No pun intended) Then try my Bagna Cauda – Served with Roasted Beets, where I use precooked beets, also delicious and super easy!
Hasselback Beets with Dill Sauce & Lemon Yoghurt
(1 votes, average: 5.00 out of 5)
Loading...Impress your guests with Hasselback beets topped with herby dill sauce and served with cool lemon yoghurt for added flavour.
Ingredients
- Beets
- 6 small to medium sized beets (see notes)
- Olive oil
- Pepper& Salt
- Sauces
- 250 ml greek yoghurt (or a non dairy based yoghurt to keep it vegan)
- Zest of a lemon
- 1 tbsp lemon juice
- Small bunch dill (± 1 cup roughly chopped)
- 2 tbsp olive oil or vegetable oil (more to taste)
- 1 tbsp honey (more to taste)
- 2 tbsp red or white wine vinegar (more to taste)
- 1-2 tsp flakey sea salt (more to taste)
- Freshly ground black pepper
Instructions
Beets
Preheat the oven to 195°C
Peel the beets or clean them very well with a brush, the skins are edible. Slice the stem part off the beet so it can stand upright.
Lay to wooden spoons on a chopping board and the place a beet between them, this will work as a guide so you won't slice down too far.
With a sharp knife make 2 mm incisions along the whole beet. Repeat with the rest.
Lay the beets in an oven dish or lined baking tray. Drizzle with olive oil and season with pepper and salt, give the beets a good massage making sure every side is coated.
Place in the oven and roast for ± 50 minutes until crispy on the outside and fork tender on the inside.
Dill sauce
In a blender add the following ingredients: 2 tbsp olive oil, 1 tbsp honey, small bunch dill, 2 tbsp wine vinegar, a pinch of salt and pepper. Give it a good blits until smooth. If still a bit dry add a small drop of olive oil and blitz again.
Taste and season to your liking with any of the ingredients you think is missing. It should be tangy, salty and not too sweet, as the beets are already sweet themselves.
Yoghurt sauce
Add the yoghurt to a small bowl. Season with pepper and salt and grate in the zest of a lemon and a squeeze of lemon juice. Mix well.
Taste and season to your liking, it should be tangy, salty and not too sweet, as the beets are already sweet themselves. Set aside in the fridge to chill.
To serve
When the beets are done spread a good dollop of yoghurt onto a plate.
Divide the beets over the cold yoghurt sauce.
Drizzle with the dill sauce, some olive oil and freshly crushed black pepper.
Enjoy!
Notes
The amount of beets really depends on the amount of people you're cooking for and how many other dishes you have. I made 3 beets per person as the main vegetable dish.
