This technique certainly looks impressive but it’s surprisingly easy to do. I love making hasselback potatoes, but this is the first time I tried this technique on beets and I’m super happy with the result: Crispy and charred on the outside, soft and sweet on the inside. Topped with a herby dill sauce and served with a chilled and savoury lemon yoghurt. What a treat!
Prefer to keep it vegan? Use a non dairy based yoghurt!
Hasselback Beets with Dill Sauce & Lemon Yoghurt
- 6 small to medium sized beets (see notes)
- Olive oil
- Pepper& Salt
- 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
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.
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.
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.
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.
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.