Roasted Hasselback Beets Dill (Print Version)

# Ingredients:

01 - 4 medium-sized beets

02 - 2 tablespoons olive oil

03 - Salt and pepper to taste

04 - 1/4 cup fresh dill, chopped

05 - 1/2 cup Greek yogurt

06 - 1 tablespoon lemon juice

07 - 1 teaspoon honey

08 - 1 clove garlic, minced

# Instructions:

01 - Preheat your oven to 400°F (200°C).

02 - Peel the beets and slice them thinly, stopping about a quarter-inch from the bottom so the beet stays intact. Use chopsticks on either side of the beet to prevent slicing all the way through.

03 - Place the beets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.

04 - Roast the beets in the preheated oven for 50-60 minutes, or until they are tender and slightly crispy on the edges.

05 - While the beets are roasting, combine chopped dill, Greek yogurt, lemon juice, honey, and minced garlic in a small bowl. Mix well.

06 - Remove the beets from the oven and let them cool slightly. Drizzle the fresh dill dressing over the top before serving.

# Notes:

01 - Feel free to substitute Greek yogurt with sour cream for a tangier flavor or use avocado for a vegan option. Add apple cider vinegar to the dressing for extra zing, or mix fresh parsley or mint for additional herbaceous notes.

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