Hasselback beetroot with herby green dressing recipe

Name: Hasselback beetroot with herby green dressing
Yield: Serves 6 as a side
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

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

Shop your ingredients

Tesco Organic Beetroot 450g
2 x 450g packs raw beetroot, peeled
£2.20
£4.89/kg
Tesco Olive Oil 250Ml
5 tbsp olive oil
£3.10
£12.40/litre
Tesco Fresh Cut Flat Leaf Parsley 30G
Aldi Price Match
15g fresh parsley, chopped
£0.50
£16.67/kg
Tesco Fresh Cut Coriander 30G
Aldi Price Match
15g fresh coriander, chopped
£0.50
£16.67/kg
Tesco Fresh Cut Basil 30G
Aldi Price Match
20g fresh basil, chopped
£0.50
£16.67/kg
Tesco Finger Chillies 80G
1 green chilli, finely chopped
£1.15
£14.38/kg
Tesco Lemons Each
1 lemon, zested and juiced
£0.37
£0.37/each
Tesco Garlic 4 Pack
Aldi Price Match
1 garlic clove, crushed
£0.87
£0.22/each
Tesco Greek Style Yogurt 500G
300g Greek yogurt
£1.15
£2.30/kg

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.