Roasted Hasselback Beets with Dill Dressing is a delicious vegan dish that combines the earthy flavor of beets with a tangy dill dressing. The Hasselback technique creates a beautiful presentation while allowing the beets to roast to perfection.
Ingredients: 4 medium beets, scrubbed and trimmed. 2 tablespoons olive oil. Salt, to taste. Black pepper, to taste. 1/4 cup vegan mayonnaise. 1 tablespoon fresh dill, chopped. 1 tablespoon lemon juice. 1 teaspoon Dijon mustard.
Instructions: Preheat the oven to 400F 200C. Slice each beet thinly, making sure not to cut all the way through, leaving the bottom intact. Place the beets on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the preheated oven for 45-50 minutes, or until tender. In a small bowl, whisk together vegan mayonnaise, chopped dill, lemon juice, and Dijon mustard to make the dressing. Once the beets are roasted, drizzle them with the dill dressing before serving.
Prep Time: 15 minutes
Cook Time: 50 minutes
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