Hasselback Beets

6 medium-size Harvest Haven golden or red beets (about 5 oz. each) 

Olive Oil 

1 tablespoon caraway seeds 

2/3 cup sour cream 

3 tablespoons whole buttermilk 

2 tablespoons chopped fresh dill, plus more for garnish 

1 teaspoon kosher salt 

1/4 teaspoon black pepper

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 olive oil. 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.