Roast up delicious Hasselback Beets in a sweet n’ tangy sauce bursting with cancer-fighting nutrients!

You’ve never seen beets like this before! Seal in roasted sweet flavor by slicing your beets hasselback-style for a crispy skin smothered in tangy sauce and fresh dill. Not only is this dish an instant crowd pleaser, but beets also come with plenty of inflammation-fighting and detoxing benefits to boot!

To complement the natural sweetness from beets, apple cider vinegar is used to create a tangy, probiotic-rich sauce. Fresh dill also gives this dish its signature pickled flavor, but you can experiment with other herbs like thyme or rosemary for added flavor.

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To get started, peel the beets to remove the skin. Tip: Avoid staining hands and countertops by completing this step first. It’s best to stand over a sink or garbage can while peeling off the skin with a vegetable peeler. To prevent them from rolling, slice off a small piece from the bottom of each beet to help them lie flat on the cutting board. This will make it easier to manage when slicing. Thinly slice along the top of each beet without cutting through (spacing about ⅛-inch apart) and place onto a baking sheet lined with parchment paper.

Brush with avocado oil and roast for 40 minutes. Roasting will help make the slices fan out and easier to fill. Next, brush or spoon sauce in between slices on top. Return to the oven for an additional 20 minutes and finish with fresh sea salt. Note: Cook times may take longer depending on size of beets. This recipe is equally delicious served hot or chilled!

Jennafer Ashley

Hasselback Beets with Fresh Garlic + Dill

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Total time:1 hr
15 mins

Cook Time: 1 hr 1 hour

Prep Time: 15 mins 15 minutes

Serves:4

Hasselback Beets with Fresh Garlic + Dill

Recipe by: Jennafer Ashley

Roast up delicious Hasselback Beets in a sweet n’ tangy sauce bursting with cancer-fighting nutrients.

Tools

• Baking sheet
• Parchment paper
• Brush or spoon

Ingredients

• 4 medium beets, washed and peeled
• 2 T avocado oil, divided
• 1 T apple cider vinegar
• 1 T fresh dill, minced
• 1/4 t garlic, minced
• 1/4 t sea salt

Instructions

• Preheat oven to 400°F.
• Peel skin off beets and slice off the bottoms so they each lie flat. Thinly slice each beet without cutting through, about ⅛-inch thick.
• Brush with one tablespoon of avocado oil and roast for 40 minutes.
• Combine ACV, garlic, and dill with remaining oil and brush over each beet. Return to oven for 20 minutes and sprinkle with sea salt before serving.

Looking for Paleo ingredients? Here are a few we’d recommend:
Avocado oil (Primal Kitchen)
Apple Cider Vinegar (Bragg)

(You’ll Also Love: Roasted Beet Hummus)