Ottolenghi’s Hasselback beetroot with lime leaf butterOttolenghi’s

Ottolenghi’s Hasselback beetroot with lime leaf butterOttolenghi’s

by calum
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Hasselback beetroot with lime leaf butter

Interesting Twist on Roasted Beetroot
Course Side Dish
Diet Vegerarian
Servings 4 people

Ingredients

Roasted Beetroot

  • 8 Beetroot
  • Sea Salt

Lime Leaf Butter

  • 90 g Butter
  • 40 ml Olive Oil
  • 5 Limes Leaves chopped
  • 10 g Fresh Ginger chopped
  • 1 Garlic Clove chopped
  • 1 tbsp Lime Juice

Lime Leaf Salsa

  • 10 Limes Leaves
  • ½ tsp Fresh Ginger finely chopped
  • ½ Garlic Clove finely chopped
  • ½ Birdseye Chilli de-seeded and finely chopped
  • 1 tbsp Fresh Coriander chopped

Yoghurt Cream

  • 80 ml Double Cream
  • 90 g Greek Yoghurt

Instructions

Baked Beetroot

  • Make two foil parcels, each containing half the beetroot, a pinch of salt and a dash of olive oil. make sure they are sealed.
  • Put into 180° oven for about 1 hour 20 mins. or until a knife goes through easily
  • Once cooled, peel the beetroot

Lime Leaf Butter

  • While the beetroots are cooking, put the butter, oil, lime leaves, ginger and garlic into a small pan on a medium-high heat. Gently cook until the butter begins to bubble, about four minutes, then set aside to infuse for at least 40 minutes.
  • Discard the aromatics, then stir in one tablespoon of lime juice and one teaspoon of flaked salt.

Lime Leaf Salsa

  • For the salsa, mix all the ingredients in a small bowl with a quarter-teaspoon of flaked salt, and set aside.

Yoghurt Cream

  • In a medium bowl, whip the cream, yoghurt and a pinch of flaked salt until light and fluffy, with medium-stiff peaks, about three minutes. Refrigerate until ready to use.

Hasselback the beetroot 

  • Use a wide but shallow wooden spoon. Put each beetroot into the bowl of the spoon, use a sharp knife cut slices NEARLY all the way through, a few mm apart.
  • Place on a small parchment-lined baking tray and fan the slices out. Spoon the melted butter evenly over, especially between the slices.
  • Roast for one and a quarter hours at 190° , basting very well every 20 minutes or so, until the edges are crisp and caramelised. Set aside to cool for 15 minutes.
  • Spread the yoghurt cream on a platter, then arrange the beets on top, spooning the butter over. Drizzle over the salsa, finish with remaining lime juice and serve at once.