This Swedish salad roasts sliced beets hasselback-style for an elegant, earthy plate with dill.
14 min prep 28 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the beets hasselback style.
Bake the beets for 26 minutes.
Finish with dill and serve.
Sosu pancar dilimlerinin arasına fırçayla sürün, aralar kuru kalmasın diye yavaş ilerleyin.
Dereotu, kornişon ve yoğurtla tabağa alın, dilimleri bozmadan servis edin.
💡 Tip: Not cutting all the way through helps the hasselback shape open up in the oven.
🍽️ Serving suggestion: Scatter extra dill and cracked pepper over the warm beets.
~126
kcal calories
3
g protein
17
g carbs
5
g fat
5.4g
Sugar
2.2g
Fiber
353.3mg
Sodium
0.5g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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