Roasted Hasselback Beets with Dill Dressing are one of those dishes that make you pause mid-bite, smile, and truly savor the moment. With their tender, earthy sweetness and delicate layers, these beets aren’t just a side dish—they’re a show-stopping centerpiece. The gentle roasting coaxes out their natural sugars, while the fresh dill dressing adds a refreshing, tangy lift. Ideal for cozy family dinners or festive holiday spreads, this recipe is simple to prepare yet visually striking. Whether you’re already a beet enthusiast or just beet-curious, this dish might win you over for good. Love recipes like this? Subscribe to my weekly recipe updates and follow me on Pinterest for more vibrant, seasonal creations you’ll want to make again and again.
A Personal Memory with Roasted Hasselback Beets
The first time I made Roasted Hasselback Beets, it wasn’t planned. I’d been dreaming of Hasselback potatoes for a Sunday roast but found my pantry bare of spuds. What I did have was a bundle of just-harvested beets from the farmer’s market—roots still dusty, greens fanned out in leafy crowns.
Curiosity took over. I decided to treat the beets like potatoes, slicing them thinly but not all the way through, drizzling them with oil, and letting the oven work its magic. An hour later, the kitchen smelled like roasted sweetness and warm earth. The beet layers had softened, edges just beginning to caramelize. A quick drizzle of fresh dill vinaigrette made them sing—each bite a balance of sweet, tangy, and herbaceous freshness.
Since then, these beets have become my signature side dish. I’ve paired them with grilled fish, roasted chicken, and even used them as part of a festive vegetable board. They also make a spectacular companion to beet-forward dishes like Beet and Burrata Salad with Pine Nuts and Balsamic Dressing for a multi-course beet-themed dinner, or alongside Roasted Beet and Peach Goat Cheese Salad with Arugula for a sweet-savory contrast.
Why This Recipe Stands Out
It’s a recipe that’s as beautiful as it is practical. The Hasselback cut turns the beets into edible art, while also ensuring the dressing seeps into every slice. The honey in the vinaigrette softens the vinegar’s acidity, while the dill adds brightness that cuts through the richness. Best of all, both the beets and dressing can be made ahead of time, making this a smart choice for busy cooks. Whether for a quiet dinner or a celebratory feast, this dish always wins compliments.
Ingredients & Preparation
Ingredient Breakdown
Here’s what you’ll need to make these Roasted Hasselback Beets:
| Ingredient | Amount | Notes |
|---|---|---|
| Beets | 12 small to medium | Choose similar sizes for even cooking |
| Canola or vegetable oil | 1/4 cup (plus 1/3 cup for dressing) | Neutral flavor works best |
| White wine vinegar | 1/4 cup | Bright and tangy |
| Honey | 2–3 tbsp | Adjust for sweetness |
| Fresh dill | 2 tbsp, chopped | For dressing; fresh is best |
| Salt & pepper | To taste | Freshly ground pepper preferred |
These beets are adaptable—swap canola for olive oil for a fruitier note, or replace honey with maple syrup for a deeper sweetness. The vinegar can be substituted with apple cider vinegar for a softer tang.
If you’re a beet lover, you might also enjoy pairing this with Roasted Beets and Carrots with Maple Vinaigrette for a colorful side spread, or try it with Roasted Pumpkin and Beetroot Salad for an autumnal plate.
Tools and Substitutions
For the best results, use:
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Wusthof paring knife for precise Hasselback cuts.
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Wusthof chef knife for peeling and trimming.
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Cutting board for stability.
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Rimmed sheet pan to catch juices during roasting.
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Glass mixing bowls for whisking dressing.
If you don’t have a paring knife, a small, sharp utility knife works. A cast iron skillet can replace the sheet pan for a slightly different roasting effect, adding more caramelization to the beet bottoms.
Cooking Instructions & Tips
Step-by-Step Cooking Method
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Preheat oven to 375°F (190°C).
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Peel and slice the beets Hasselback-style—cut thin slices across the beet without cutting all the way through.
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Arrange on a sheet pan, drizzle with oil, season with salt and pepper.
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Cover with foil and roast for about 1 hour, until tender when pierced with a knife.
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Whisk dressing: vinegar, oil, honey, dill, salt, and pepper in a bowl until emulsified.
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Drizzle beets with dressing right before serving.
For a richer flavor twist, serve these beets alongside Mediterranean Beet Feta Walnut Galette for a pastry-based pairing, or Fresh Beet Avocado and Feta Salad with Crunchy Walnuts for a lighter, salad-focused meal.
Tips & Tricks
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Use a pair of chopsticks on either side of the beet when slicing—this prevents cutting all the way through.
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Save the beet greens—they’re delicious sautéed with garlic or added to soups.
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Roast the beets and make the dressing 1–2 days ahead. Dress just before serving, or let them marinate for a pickled effect.
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Don’t overcrowd the pan; space ensures even roasting and caramelization.
Serving, Storing & Pairing
What to Serve With It
Roasted Hasselback Beets pair wonderfully with both light and hearty mains. Their tangy dill finish makes them a refreshing counterpoint to rich meats like lamb or duck, while their sweetness complements delicate fish dishes.
For a stunning vegetarian spread, serve them with Roasted Beet Blue Cheese Towers—the creamy, tangy cheese melts beautifully into the warm beet layers. Or try them with Whipped Feta with Roasted Beets and Pistachios for a creamy, nutty dip that guests can’t resist.
How to Store and Reheat
These beets store well in an airtight container in the fridge for up to 4 days. To reheat, place in a 350°F oven for 10–15 minutes, or microwave in short bursts. If already dressed, expect a slightly softer texture—still delicious, just a bit more marinated.
FAQ
Can I use golden beets for this recipe?
Yes—golden beets are sweeter and less earthy but roast beautifully. They also won’t stain as much as red beets.
Can I serve these cold?
Absolutely. They make an excellent chilled salad ingredient, especially for summer gatherings.
How do I keep the color from bleeding into the dressing?
Toss gently and serve immediately to keep the vibrant contrast between beets and dressing.
Do I need to peel the beets before roasting?
Yes. Peeling helps the Hasselback slices open neatly and allows the dressing to penetrate the layers.
What’s the best way to slice Hasselback beets evenly?
Place the beet between two chopsticks or wooden spoons to act as a cutting guide, preventing you from slicing all the way through.
Can I make the dressing ahead of time?
Yes, you can whisk the dressing up to 3 days in advance. Store it in the fridge in an airtight jar and shake before using.
Conclusion
Roasted Hasselback Beets with Dill Dressing prove that the simplest ingredients can deliver stunning results. From their striking presentation to their layered, balanced flavor, they fit just as easily into a weeknight meal as a holiday feast. I hope this recipe inspires you to give beets a starring role at your table.
If you love the combination of sweet beets and tangy accompaniments, also check out my Beet and Burrata Salad with Pine Nuts and Balsamic Dressing or Roasted Beets and Carrots with Maple Vinaigrette for more ways to enjoy this underrated root vegetable.
If you try this recipe, rate it, leave a comment, and share it on Pinterest!
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Roasted Hasselback Beets with Dill Dressing
- Total Time: 75
- Yield: 4 servings
- Diet: Vegetarian
Description
Roasted Hasselback Beets with Dill Dressing are a stunning and flavorful side dish. Tender, earthy beets are roasted to perfection and drizzled with a tangy, herb-packed dill vinaigrette.
Ingredients
• 12 small to medium beets
• 1/4 cup canola or vegetable oil, divided
• Salt and freshly ground black pepper
• 1/4 cup white wine vinegar
• 1/3 cup canola or vegetable oil
• 2-3 tablespoons honey, to taste
• 2 tablespoons chopped fresh dill
Instructions
1. Preheat oven to 375°F (190°C).
2. Peel beets and slice Hasselback-style, cutting thin slices without going all the way through.
3. Place beets on a non-stick baking sheet, drizzle with oil, and season with salt and pepper.
4. Cover with aluminum foil and roast for about 1 hour, until easily pierced with a knife.
5. While beets are roasting, whisk together vinegar, oil, honey, dill, salt, and pepper.
6. When ready to serve, drizzle beets with vinaigrette.
Notes
– You can use golden beets for a sweeter, milder flavor.
– Substitute pomegranate juice for the vinegar for a fruitier twist.
– Feta or blue cheese makes a great topping.
– Save beet greens for sautéing or adding to soups.
– Beets and dressing can be prepared 1–2 days in advance.
- Prep Time: 15
- Cook Time: 60
- Method: Roasting
- Cuisine: American