Step 1

Preheat oven to 375°F. Trim tops from stem sides of beets to create a flat surface. Peel beets. Slice each beet crosswise at 1/8-inch intervals, cutting to within 1/4-inch of the bottom of the beets. (Do not cut all the way through beets.) Place flat side down in a glass or ceramic baking dish; cover tightly with aluminum foil. Bake in preheated oven until very tender, 45 to 50 minutes.

Step 2

Turn broiler to high. Uncover and coat beets with cooking spray. Broil until slightly toasted, 4 to 5 minutes.

Step 3

Toast caraway seeds in a dry skillet over medium-high, stirring constantly, until fragrant, 1 to 2 minutes.

Step 4

Stir together sour cream, buttermilk, dill, salt, and pepper. Spoon sauce over beets, and sprinkle with toasted caraway seeds. Garnish with dill.