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Hasselback Beetroot with Herby Dressing

Servings 6 as a side dish

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

  1. Preheat oven to 180 degrees fan bake
  2. 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.
  3. 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.
  4. Place in your Biroix pan and drizzle with olive oil and season well. Cover with a lid or foil and bake for 20 minutes.
  5. Remove the lid/foil and drizzle over the balsamic vinegar. Cook for a further 20 – 30 minutes until beetroot are soft
  6. While the beetroot cooks, make the dressing.
  7. 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.
  8. Serve the beets drizzled with the dressing.
  9. 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.