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Roasted Hasselback Beets with Dill Dressing

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4.80 from 15 votes
1 hour 15 minutes

Elegant enough for guests, Scandinavian-inspired Roasted Hasselback Beets with Dill Dressing will become your new favorite way to enjoy beets!  Great on the side with my traditional goulash recipe!

Photo of Roasted Hasselback Beets with Dill Dressing in white serving dish with serving fork.

The inspiration behind this recipe:

We recently visited my family in Wisconsin over the Independence Day holiday.  Late August is a more opportune time to visit there because you can make off with bushels of tomatoes, cabbage, cucumbers, new potatoes, corn and almost anything you can imagine.

Because it stays so cold up there into June, my father’s vegetable garden hasn’t yet exploded.  Except for the dill!

Dill is a cool-weather crop.  Therefore, it’s easy to understand why it pairs well with Scandinavian-inspired dishes like this Roasted Hasselback Beets with Dill Dressing.  My father’s garden was full of this fragrant volunteer vagrant which he didn’t plant but comes back year after year!

He begged us to take some so how could we say no?

Photo of fresh dill growing outside.

Pairing Dad’s fragrant dill with some beets was a foregone conclusion.  We can’t grow root vegetables here in the south worth a darn because of the clay soil, but good beets are available year-round at the grocery store.  Dill and beets are a culinary match made in heaven!

How to make Roasted Hasselback Beets with Dill Dressing:

  • Select beets that are small to medium in size and feel free to use a combination of red and yellow for this beautiful presentation!

Photo of whole raw beets in antique white colander on wooden background.

Photo of fresh, raw, uncooked red beets.

  • Typically when roasting beets, you would do it with the skin on and then peel them later.  For a Hasselback preparation, peeling them later does not work.  You’ll be faced with some seriously picky work.  Peel them like you would a potato before roasting and then slice them “Hasselback” or accordion-style.
  • I’ve provided more information on how to do this in this post for “Baby Hasselback Potato Bake with Cheddar and Bacon.”
  • Drizzle with oil, season with salt and black pepper, cover with aluminum and let them roast away!

Photo of raw hasselbacked beets being drizzled with olive oil.

Photo of roasted red hasselback beets.

  • You want to be able to easily pierce them with a knife.  Beets need to be soft like potatoes.  Crunchy uncooked beets are not good just like crunchy uncooked potatoes are not good.  In fact, they’re downright awful.

This dish is wonderful warm or cold.  Make it ahead and let the beets marinate in the dressing or serve it right away.

Photo of Roasted Hasselback Beets with Dill Dressing in white serving dish garnished with fresh dill.

For more lovely roasted vegetable recipes, be sure to try my:

Roasted Hasselback Beets with Dill Dressing

Roasted Hasselback Beets with Dill Dressing

4.80 from 15 votes

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By: Carol | From A Chef's Kitchen
Elegant enough for guests, Scandinavian-inspired Roasted Hasselback Beets with Dill Dressing will become your new favorite way to enjoy beets!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dishes - Vegetables
Cuisine Scandinavian
Servings 4
Calories 325 kcal

Ingredients
  

Beets

  • 12 small to medium beets
  • 1/4 cup canola oil - or vegetable oil, divided
  • Salt and freshly ground black pepper

Dressing

  • 1/4 cup white wine vinegar
  • 1/3 cup canola oil - or vegetable oil
  • 2-3 tablespoons honey - to taste
  • 2 tablespoons chopped fresh dill
  • Salt and freshly ground black pepper

Instructions
 

Beets

  • Preheat oven to 375 degrees. Peel the beets and cut "hasselback" style." Place on a non-stick baking sheet and drizzle with oil and season with salt and black pepper.
  • Cover with aluminum foil. Roast for 1 hour or until easily pierced with a knife.

Dressing

  • While beets are roasting, whisk together vinegar, oil, honey, dill, salt and black pepper.
  • When ready to serve, drizzle beets with vinaigrette.

Notes

MAKE AHEAD:  Beets can be roasted and dressing made 1-2 days ahead of time.  Drizzle dressing over beets when ready to serve.

Nutrition

Serving: 1 | Calories: 325kcal | Carbohydrates: 9g | Protein: 1g | Fat: 33g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 21g | Trans Fat: 1g | Sodium: 4mg | Potassium: 23mg | Fiber: 1g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 2mg | Iron: 1mg

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

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13 Comments

      1. Hi, Judy, Thanks so much for your question. Cover with aluminum foil and roast for about 1 hour or until they’re tender. Thanks again and hope you enjoy!

  1. This is one of those techniques where one states, “I’ve been doing this for so long- how could I not have thought of such a great idea as doing this for other similar veggies??” Haha, thank you! As well, although I have not yet made this specific recipe (yet), it is similar to many combinations I have made in the past, and I look forward to what is surely going to be a delicious beet dish :))!

  2. Aloha: I recently treated myself to some Truffle Honey. I am doing these tonight with dill and Truffle Honey drizzled on top. Thanks for the recipe.

      1. Thanks so much for your question. We usually have this at right after making it or at room temperature but don’t see why it couldn’t be cold. Thanks again and hope that helps!

  3. Tried these tonight for dinner. Loved the flavor of the dressing. Baked for 1 hour. Followed the recipe exactly. Could only find the red beets but wanted to do a test run for Thanksgiving. The beets were still tender crunchy after the baking and the ends were crusty all most burnt. Maybe if par boiled first they would be tender like potato. Has anyone else had this problem? Also, has anyone tried boiling first then roasting?