Prepare the Beets:

Preheat your oven to 400°F (200°C).

Wash and peel the beets. Place each beet on a cutting board and, using a sharp knife, slice thin cuts along the beet, stopping just before cutting all the way through. (Tip: Place chopsticks on either side of the beet while slicing to avoid cutting through completely.)

Roast the Beets:

Place the sliced beets on a baking sheet lined with parchment paper. Drizzle with olive oil, and season with salt and pepper.

Cover the baking sheet with aluminum foil and roast in the preheated oven for 45-60 minutes, or until the beets are tender and slightly crispy on the edges. Remove from the oven and let cool slightly.

Prepare the Dill Dressing:

In a small bowl, whisk together the sour cream (or Greek yogurt), fresh dill, lemon juice, lemon zest, minced garlic, salt, and pepper. Adjust seasoning to taste.

Serve:

Arrange the roasted beets on a serving platter. Drizzle generously with the dill dressing and garnish with extra fresh dill. Serve warm or at room temperature.

These Roasted Hasselback Beets are not only stunning on the plate but also bursting with flavor. The creamy dill dressing adds a refreshing contrast to the earthy sweetness of the beets. Perfect as a side dish or a light meal!