Hasselback beetroot with herby green dressing recipe
Say hello to your new favourite veggie side – roasting beetroots helps soften the flesh and release all of their natural sweet flavours. What's more, preparing them hasselback-style exposes the flesh and creates more surface area for the delicious herb sauce to cover. Plate this up at your next Sunday lunch and enjoy the vibrant flavours.
See method- Serves 6 as a side
- 10 mins to prepare and 1 hour to cook
- 198 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 2 x 450g packs raw beetroot, peeled
- 5 tbsp olive oil
- 15g fresh parsley, chopped
- 15g fresh coriander, chopped
- 20g fresh basil, chopped
- 1 green chilli, finely chopped
- 1 lemon, zested and juiced
- 1 garlic clove, crushed
- 300g Greek yogurt
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Shop ingredientsEach serving contains
- Energy
- 825kJ 198.0kcal
- Fat
- 13g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 14g
of the Reference intake
Carbohydrate 15.0gProtein 5.0gFibre 3.0g
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Method
- Preheat the oven to gas 7, 220°C, fan 200°C. Cut slits into the beetroot, 3mm apart, stopping 1cm from the bottom so they hold together. An easy way to do this is to lay the beetroot between 2 wooden spoon handles and cut down the beetroot until the knife hits the handles.
- Transfer to a baking tray, drizzle with 3 tbsp oil and season. Roast for 1 hr, shuffling the tray halfway through to make sure they’re not sticking, until tender and the veg is starting to crisp.
- Meanwhile, make the dressing by blitzing the parsley, coriander, basil, chilli, lemon juice, garlic and 2 tbsp oil in a food processor. Add a splash of cold water if it feels too thick.
- Spread the yogurt on a serving platter and arrange the beetroot on top. Drizzle over the herby dressing and top with the lemon zest and a crack of black pepper.
- See more Beetroot recipes
