Hasselback Beets with Yogurt Sauce
Beautiful dish, and delicious too.
- 2 1/2 lbs. beets medium sized
- 1/4 cup olive oil
- 1/2 cup greek yogurt
- 2 Tbsp dill chopped
- 2 Tbsp fresh lemon juice
- Preheat oven to 425F.
- Trim, peel and halve beets. Slice into the rounded side of the halved beets about every 1/4 inch being careful not to go all the way through the beet, slicing horizontally.
- Place the beets in a 9x13 in. baking dish and drizzle with the olive oil, season with 1/4 tsp. salt and a few grinds of pepper. Add 3/4 cup water and cover with foil. Roast 40 minutes. Uncover and continue roasting, basting with pan juices until the beets are tender.
- Mix yogurt with dill and lemon juice, 1 tsp. salt and a few grinds of pepper. Drizzle over the beets. Enjoy!
Recipe adapted from Food Network