My Hasselback Beetroot with Herby Dressing is a lovely vegetable dish that tastes as good as it looks.

The beetroot is finely sliced, but not the whole way through, and baked it the oven and then dressed with the zingy herby dressing.

I love cooking the beetroot with some balsamic vinegar as it gives the beets a lovely sweet and sour flavour.

Ingredients

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 🙂

Onto my recipe for Hasselback Beetroot with Herby Dressing

Servings 6 as a side dish

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

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.

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