These hasselback beets with pistachio pesto are as delicious as they are gorgeous! They also make for the perfect easy gluten free side dish that is great for entertaining and wowing your guests.
You know those meals that are almost too pretty to eat? Like it almost feels wrong to eat them because they are total eye candy? Yeah, welcome to todays recipe because thats exactly how we be feeling with these hasselback beets with pistachio pesto!
But this recipe is way more than just a pretty face! While the colour combination in this recipe is gorg to look at, the taste is also totally up to par. I mean, can you really go wrong with adding pesto to just about anything? Probably not. But it totally belongs on these hasselback beets and will quickly become your go-to side dish to wow your friends and family.
Table of contents
Why This Recipe Works
If you’re not already sold by the sheer beauty of these hasselback beets (the combination of the purple and green like COME ON), here are a few more reasons why you need this recipe in your life!
- Gluten free
- Easy to prepare
- Only requires 10 ingredients
- Perfect for entertaining or as a weeknight side dish
Pistachio Pesto – instead of pine nuts (which is traditionally used to make pesto) we are using pistachios along with a combination of herbs and greens including basil, parsley, and spinach. Oh and parmesan for good measure! I love pesto because it is pretty forgiving when it comes to the nuts and greens you decide to throw into it. So feel free to mix things up with kale, cilantro, arugula etc.
Beets – To make the hasselback beets we use small to medium sized red beets. We are keeping things simple by using a beet variety that is easy to find year round, but I think this recipe would be absolutely divine (and friggen beautiful) with candy cane or yellow beets as well!
Greek Yogurt – The flavours of these hasselback beets come together with a generous dollop of plain Greek yogurt or labneh for some extra creaminess.
How to Make This Recipe
Step 1: Wash, scrub, and peel the beets and carefully hasselback them by slicing straight down but stopping just short of slicing all the way through so that they retain their shape. Each slice can be between ¼ inch and 1/8 inch thick.
Step 2: Arrange the beets on the prepared baking sheet and fan the slices out as much as possible. Drizzle olive oil, season with a generous pinch of salt and pepper and let it roast in the oven for 1 hour – 1 hour 15 minutes.
Step 3: Prepare pesto by adding all the ingredients except olive oil into a food processor.
Step 4: Pulse a few times until everything is coarsely ground. With the motor running drizzle in the olive oil in a steady stream until the pesto is smooth and vibrant. Taste and adjust seasoning.
Step 5: Spread the greek yogurt on a serving platter arrange the beets, drizzle the pesto and top with additional chopped pistachio.
For a fool proof method to slice the beets hasselback style place it on a wooden ladle or in between chopsticks. This will serve as a guide and prevent from cutting all the way through the beets.
These hasselback beets can also be served warm or cold and is great for meal prep! Both the pesto and beets can be made 3 days ahead.
Yes absolutely. You would have to omit the parmesan cheese from the pesto. You could also add about 1/4 cup of nutritional yeast or vegan cheese to the pesto to substitute for the cheesy flavour. You can also substitute the labneh for a vegan yogurt alternative.
To make this recipe allergy friendly you can omit or replace the pistachios with an allergy friendly seed like pumpkin or sunflower as they will provide a similar crunchy texture and healthy fats!
Oh yes! This is one of my favourite pesto hacks. You can freeze the pesto by pouring it into an empty ice cube tray and covering with plastic wrap. Frozen pesto will keep in the freezer for up to 6 months.
The possibilities are endless! You can add to pasta, use as a spread on toast or crackers, mix into your salad dressing, or you can have it with your morning eggs! Some of my favourite recipes to use up pesto include these avocado zucchini noodles and this pesto flatbread with roasted grapes and figs.
More Recipes You Might Like
If you need more beet inspo, you’ll LOVE these delicious beet recipes.
- Baked Beet Chips with Orange Dip
- Beet Gnocchi with Rainbow Chard
- Apple Chutney with Beets & Ginger
- Curry Soup with Yellow Beets
What are your favourite beet recipes lately?
Hasselback Beets with Pistachio Pesto (Gluten Free)
- 6-8 Beets select beets that are small to medium size
- Flaked sea salt and pepper
- Olive Oil
- ½ cup labneh or greek yogurt
- Chopped roasted pistachio
Prepare the beets
- Preheat your oven to 400F and line a baking tray with parchment.
- Wash and scrub the beets, pat it dry.
- Peel the beets and then ‘hasselback’ your beets. To create accordion style cuts or hassleback, slice straight down into the beets, but stop just short of cutting it all the way through. Each slice can be between ¼ inch and 1/8 inch thick. For a fool proof method to slice the beets hasselback style place it on a wooden ladle or in between chopsticks. This will serve as a guide and prevent from cutting all the way through the beets.
- Arrange the beets on the prepared baking sheet and fan the slices out as much as possible. Drizzle olive oil, season with a generous pinch of salt and pepper and let it roast in the oven for 1 hour – 1 hour 15 minutes. When they are done you want to ensure you can pierce them easily with a knife.
Prepare the Pesto
- While the beets are in the oven, prepare the pesto. Add all the ingredients except olive into a food processor. Pulse a few times until everything is coarsely ground. With the motor running drizzle in the olive oil in a steady stream until the pesto is smooth and vibrant. Taste and adjust seasoning.
- Spread the greek yogurt on a serving platter arrange the beets, drizzle the pesto and top with additional chopped pistachio.
Did you LOVE these hasselback beets? Leave me a comment down below and let me know your thoughts!
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.