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Hasselback Beets with Pistachio Pesto (Gluten Free)

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.
Course Side Dish
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 245kcal


  • 6-8 Beets select beets that are small to medium size
  • Flaked sea salt and pepper
  • Olive Oil

Pistachio Pesto

  • ½ cup roasted unsalted pistachio
  • cup olive oil
  • 1 clove of garlic
  • ½ cup fresh parsley
  • 1 big bunch of basil
  • 2 handfuls of baby spinach
  • Juice of 1 lemon
  • ½ cup parmesan
  • Salt and pepper


  • 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.

To serve

  • Spread the greek yogurt on a serving platter arrange the beets, drizzle the pesto and top with additional chopped pistachio.


Calories: 245kcal | Carbohydrates: 12g | Protein: 8g | Fat: 19g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 207mg | Potassium: 433mg | Fiber: 3g | Sugar: 7g | Vitamin A: 575IU | Vitamin C: 11mg | Calcium: 149mg | Iron: 2mg