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Preheat oven to 180 degrees fan bake
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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.
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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.
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Place in your Biroix pan and drizzle with olive oil and season well. Cover with a lid or foil and bake for 20 minutes.
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Remove the lid/foil and drizzle over the balsamic vinegar. Cook for a further 20 – 30 minutes until beetroot are soft
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While the beetroot cooks, make the dressing.
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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.
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Serve the beets drizzled with the dressing.
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Happy Cooking xx Jana