Elevate sweet, earthy beets into a show-stopping side dish with a bold but balanced Eastern European flavor profile and a little hasselback magic. A handy trick for hasselbacking is to place your beets between the handles of two wooden spoons or two chopsticks in order to cut the slices well into each beet, but not all the way through to the cutting board.

Recipe by MyRecipes


Credit: Aaron Kirk; Prop Styling: Christina Daley; Food Styling: Robin Bashinsky

Recipe Summary

1 hr
15 mins
Serves 6 (serving size: 1 beet, 2 Tbsp. sauce)


Ingredient Checklist


Instructions Checklist
  • 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.

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

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

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