When I cook this, the place always smells fantastic. It’s a hit every time.

Preheat your oven to 400°F (200°C).
Peel the beets and slice them thinly, stopping about a quarter-inch from the bottom so the beet stays intact. An easy trick is to place chopsticks on either side of the beet to prevent slicing all the way through.
Place the beets on a baking sheet and drizzle with olive oil. Sprinkle with salt and pepper.
Roast the beets in the preheated oven for about 50-60 minutes, or until they are tender and slightly crispy on the edges.
While the beets are roasting, make the fresh dill dressing. In a small bowl, combine the chopped dill, Greek yogurt, lemon juice, honey, and minced garlic. Mix well.
Remove the beets from the oven and let them cool slightly. Drizzle the fresh dill dressing over the top before serving.
Variations & Tips
Feel free to get creative with the dressing! You can substitute the Greek yogurt with sour cream for a tangier flavor, or use avocado for a vegan option. You might also try adding a splash of apple cider vinegar to the dill dressing for an extra zing. If you prefer a bit of heat, sprinkle some crushed red pepper flakes over the finished dish. For a more herbaceous profile, mix in some fresh parsley or mint with the dill.