My Hasselback Beetroot with Herby Dressing is a lovely vegetable dish that tastes as good as it looks.
![](https://themacphersondiaries.co.nz/wp-content/uploads/2022/12/IMG_1858-2-1024x683.jpg)
The beetroot is finely sliced, but not the whole way through, and baked it the oven and then dressed with the zingy herby dressing.
![](https://themacphersondiaries.co.nz/wp-content/uploads/2022/12/IMG_1814-683x1024.jpg)
I love cooking the beetroot with some balsamic vinegar as it gives the beets a lovely sweet and sour flavour.
![](https://themacphersondiaries.co.nz/wp-content/uploads/2022/12/IMG_6593-768x1024.jpg)
Ingredients
– Medium-sized beetroot
– Olive oil
– Balsamic vinegar
– Salt and pepper
– Red wine vinegar
– Mint or coriander or both
– Honey
– Mustard. Dijon or wholegrain are both perfect
![](https://themacphersondiaries.co.nz/wp-content/uploads/2022/12/IMG_1823-683x1024.jpg)
I hope you love this recipe as much as I do, be sure to check out my Green Salad with Green Goddess Dressing as well 🙂
![](https://themacphersondiaries.co.nz/wp-content/uploads/2022/12/IMG_1847-683x1024.jpg)
Onto my recipe for Hasselback Beetroot with Herby Dressing
Hasselback Beetroot with Herby Dressing
Ingredients
Beetroot
- 6 medium-sized beetroot
- 2 Tbsp olive oil
- 1 Tbsp balsamic vinegar
- Salt and pepper
Dressing
- ¾ cup Olive oil
- 2 tablespoons Red wine vinegar
- 1 ½ cups Mint or coriander or both
- 2 tablespoons Honey
- 2 tablespoons mustard. Dijon or wholegrain are both perfect
- ¼ teaspoon salt
Instructions
-
Preheat oven to 180 degrees fan bake
-
Put a large pot of salted water on to the stove on high and once it reaches a boil add the beetroot. Boil for 10-15 minutes until a skewer goes in nicely.
-
Remove from the water and peel the beetroot. Place between two chopsticks or wooden spoons and slice approx. 3mm apart but stop when you get to the chopsticks/spoons so that you don’t go all the way through the beetroot. This gives the Hasselback effect.
-
Place in your Biroix pan and drizzle with olive oil and season well. Cover with a lid or foil and bake for 20 minutes.
-
Remove the lid/foil and drizzle over the balsamic vinegar. Cook for a further 20 – 30 minutes until beetroot are soft
-
While the beetroot cooks, make the dressing.
-
To make the dressing, place all ingredients in a tall container and whizz using a stick blender. Alternatively, you can use a blender. Taste and adjust seasoning if needed.
-
Serve the beets drizzled with the dressing.
-
Happy Cooking xx Jana
Recipe Notes
he dressing recipe makes a large serving but you will want to smother it on everything I promise! It stores for up to ten days covered in the fridge.
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
FOLLOW ALONG AT MY FACEBOOK PAGE.
OR TAG ME ON INSTAGRAM @the_macpherson_diaries
Leave a Reply