Hasselback Beetroot With Lime And Leaf Butter ?? Was D

hasselback beetroot with lime and leaf butter  was d multip img 0 2915f2bf
hasselback beetroot with lime and leaf butter was d multip img 0 2915f2bf

Hasselback Beetroot with Lime and Leaf Butter ?? was delicious #ottolenghiflavour #cookbook

8–10 medium-large beetroots (that’s about 2 bunches), skin on (1.2kg), or 8–10 ready-cooked beetroots (1kg)
flaked sea salt
90g unsalted butter
40ml olive oil
5 fresh kaffir lime leaves, roughly chopped
10g fresh ginger, peeled and finely chopped
1 garlic clove, crushed
1 tbsp lime juice, plus 2 tsp to serve
10 fresh kaffir lime leaves, stalks removed and blitzed in a spice grinder (or very finely chopped)
½ tsp fresh ginger, peeled and very finely chopped
½ garlic clove, crushed
½ green chilli, very finely chopped (deseeded for less heat)
1 tbsp coriander leaves, finely chopped
3 tbsp olive oil
80ml double cream
90g Greek-style yoghurt


1. Preheat the oven to 220°C fan.

2. Place the beetroots in a baking dish big enough for them to fit in a single layer. Fill the dish with enough water to come 2cm up the sides of the dish. Sprinkle over 1 tablespoon of flaked salt, cover tightly with foil and bake for 1 hour and 20 minutes, or until a knife inserted goes through easily (some larger beetroots may need longer). Discard the water and when cool enough to handle, peel the skin off under cold running water (use gloves so as not to stain your hands). Halve any larger beetroots lengthways. Reduce the oven temperature to 190°C.

3. While the beetroots are cooking, make the lime leaf butter. Put the butter, oil, lime leaves, ginger and garlic into a small saucepan and place on a medium-high heat. Gently cook until the butter melts and begins to bubble, about 4 minutes, then remove from the heat and set aside to infuse for at least 40 minutes. Strain and discard the aromatics, then stir in 1 tablespoon of the lime juice and 1 teaspoon of flaked salt.

4. For the lime leaf salsa, mix all the ingredients together in a small bowl with ¼ teaspoon of flaked salt and set aside.

5. In a medium bowl, whip the cream, yoghurt and a pinch of flaked salt together until light and fluffy, with medium-stiff peaks, about 3 minutes. Refrigerate until ready to use.

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