Hasselback Beets with Tangy Dill Sauce and Caraway

Name: Hasselback Beets with Tangy Dill Sauce and Caraway
Total time: 1 min
Ingredients: 6 medium-size golden or red beets (about 5 oz. each); Cooking spray; 1 tablespoon caraway seeds; ⅔ cup sour cream; 3 tablespoons whole buttermilk; 2 tablespoons chopped fresh dill, plus more for garnish; 1 teaspoon kosher salt; ¼ teaspoon black pepper

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Total: 1 hours

Servings: 3.5

Cost: $2.12 /serving

Author : Robin Bashinsky

Hasselback Beets with Tangy Dill Sauce and Caraway

Ingredients

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6 medium-size golden or red beets (about 5 oz. each)Cooking spray1 tablespoon caraway seeds⅔ cup sour cream3 tablespoons whole buttermilk2 tablespoons chopped fresh dill, plus more for garnish1 teaspoon kosher salt¼ teaspoon black pepper

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Instructions

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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.