Hasselback Beets Dill Roast (Print Version)
# Ingredients:
01 -
2 spoons of olive oil
02 -
A clove of garlic, finely chopped
03 -
Half a cup of thick Greek yogurt
04 -
A teaspoon of honey
05 -
Chop up a quarter cup of fresh dill
06 -
Use some salt and pepper; go by taste
07 -
A tablespoon of juice from a lemon
08 -
4 beets, medium size, washed
# Instructions:
01 -
Set your oven at 400°F (200°C) and let it get hot.
02 -
Peel off the beet skins and cut them into thin slices, leaving about a quarter-inch at the base so they stay connected. You can use chopsticks to avoid cutting too far.
03 -
Grab your baking tray, lay the beets on it, pour olive oil over them, and sprinkle with salt and pepper.
04 -
Place the baking tray into the oven and roast for 50-60 minutes, until the beet edges are slightly crispy and the centers are soft.
05 -
While your beets are cooking, toss the Greek yogurt, chopped dill, lemon juice, chopped garlic, and honey together in a small dish. Stir until smooth.
06 -
After pulling the beets out of the oven, let them sit for a bit to cool down. Then pour the dill mixture over them just before eating.
# Notes:
01 -
Switch out Greek yogurt for sour cream if you want a bolder tang, or use mashed avocado for a plant-based option. Add a splash of apple cider vinegar for a sharper taste, or toss in parsley or mint to brighten the herbs up.