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Hasselback Beets with Dill Yogurt Sauce

Sweet, oven-roasted beets paired with a cool yogurt sauce.
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Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Ingredients Equipment Method

Ingredients
  

  • 1 beet per person, the color of the beet is whatever you prefer
  • 1 T Extra Virgin olive oil per beet
  • 3/4 C water
  • salt & pepper
Yogurt Dill Sauce
  • 1/2 C plain Greek yogurt
  • 2 T chopped dill, fresh or dried, plus more for garnish if desired
  • 2 T lemon juice, fresh or bottled
  • 1 tsp salt
  • 1 T whole pink peppercorns, for garnish

Equipment

  • Baking dish
  • Chopsticks
  • Aluminum foil

Method
 

  1. Preheat over to 425 degrees F.
  2. Peel beets. **Beets stain fabrics, skin, and certain work surfaces. Prep appropriately.
  3. Slice beets in even slices, along the short side. Do not slice all the way through to ensure the beets remain together. Use chopsticks or skewers as guides.
  4. Place sliced beets in a rimmed baking dish, sprinkle with salt & pepper, drizzle with eevo.
  5. Add the water to the dish and cover dish with foil.
  6. Bake 40 minutes.
  7. While beets are baking, prepare dip.
  8. Add all ingredients to a bowl and combine. Cover and refrigerate until ready to serve.
  9. After 40 minutes ofbaking, uncover beets and baste with pan juices. Return beets to the oven, uncovered, and bake an additional 30-40 minutes. Until beets are fork tender.
  10. After 20 minutes, slight separate slices and baste with pan juices. Cover and return to oven for the remaining 10-20 minutes.
  11. Once done, remove beets from over and allow to cool slightly.
  12. Drizzle yogurt dill sauce over beets. Sprinkle peppercorns and more dill over top.
  13. Serve.

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