Hasselback beetroot with lime leaf butter
Interesting Twist on Roasted Beetroot
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.