Tuesday, April 4, 2017

Roasted Hasselback Beets with Dill Yogurt Sauce

I joined the "beet" wagon about a year ago. I had never had roasted beets before, only pickled which I absolutely could not stand. These roasted beets are juicy, cut like butter and the tangy yogurt sauce pairs perfectly to cut the sweetness.


2 1/2 lb.s beets, peeled, cut in half, and sliced every 1/4 inch almost all of the way through
Salt and Pepper
Extra Virgin Olive Oil
1/2 c. plain yogurt
2 Tbs. dill, chopped
2 Tbs. lemon juice

Preheat the oven to 425 degrees. Line a 9x13 pan with tinfoil. Place the beets flat side down on the foil. Drizzle with olive oil and season with salt and pepper. Pour 3/4 cup water around the beets inside of the foil. Cover the pan with tinfoil, bake for 20 minutes, add 3/4 c. more water, and continue to bake 20 more minutes. Remove the foil and cook for another 20-30 minutes (adding more water if necessary). Remove from the pan and place on your serving tray. In a small bowl, mix the yogurt, dill and lemon juice together. Drizzle the tops of each beet with the yogurt sauce.

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