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Hasselback beetroot with herby green dressing recipe

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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 hr to cook
198 calories / serving
Healthy
Vegetarian
Gluten-free

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

Each serving contains

Energy
825kj
198kcal 10%
Fat
13g 18%
Saturates
4g 21%
Sugars
14g 15%
Salt
0.5g 8%

of the reference intake
Carbohydrate 15g Protein 5g Fibre 3g

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