Hasselback Beetroots
The most perfect beetroot side dish. Made simply with beetroot, olive oil, rosemary, garlic, plenty of flaky sea salt and black pepper. Each bite is perfect and so delicious. The secret? Thinly slicing the beetroot into “Hasselback” cuts and roasting them at high heat so that they're buttery on the inside and crispy on the outside.
Substitutes:
- No beetroot? Try with parsnips, carrots or potatoes.
- No rosemary? Use thyme or oregano.
Prep time: 10 minutes
Cook time: 60 minutes
Total time: 70 minutes
Servings: 2
Ingredients:
6 Beetroot
2 tbsp Olive oil
2 sprigs Rosemary
1 tsp Garlic powder
Sea salt
Black pepper
Recipe:
- Scrub clean the beetroot under cold water to get rid of any dirt. Finely chop the rosemary leaves. Preheat the oven to 220C/200c fan/8 gas mark.
- Cut the beetroot into thin slices, leaving 1 cm at the bottom. An easy way to do this is to position 2 wooden spoon handles on either side of the beetroot and cut down until the knife touches the handles.
- Transfer to a baking dish, drizzle with the olive oil and season with rosemary, garlic powder, sea salt and pepper.
- Roast for 1 hour, until tender and the veg is starting to crisp. Shuffle the tray halfway through cooking to make sure the beetroot aren't sticking. Enjoy!
How to store
Let the beetroot cool completely and store in an airtight container in the fridge for up to 3 days.
