20 Jul Hasselback Beetroot
SERVES 6-8 AS a side dish
INGREDIENTS
- 3 BUNCHES OF RED BEETROOT,
WITH STEMS - OLIVE OIL
- SALT & PEPPER
- SALSA VERDE YOGHURT
- 500G GREEK YOGHURT
- 15G FLATLEAF PARSLEY
- BEETROOT STEMS
- 8 GREEN PITTED OLIVES
- 2 TABLESPOONS BABY CAPERS
- 2 CLOVES OF GARLIC
- SALT & PEPPER
- OLIVE OIL
INSTRUCTIONS
- Preheat the oven to 200°
- Cut the stems off the beetroot, wash both the beetroot and the stems well and reserve.
- Place the whole beetroot on the flat(ter) side and make a cut every centimeter, without cutting straight through. (TIP: Place a wooden spoon on each side to keep the beetroot stable and prevent your knife from cutting trhough.)
- Pack beetroots in a medium deep roasting pan which has a lid.
- Drizzle with Olive Oil, salt & pepper and cover the roasting pan with its lid.
- Bake for 30-40 minutes covered and an additional 10-20 minutes uncovered.
- In the meantime, prepare the Salsa Verde Yoghurt by blending all the ingredients together in a food processor. Keep refrigerated until service.
- When ready to serve, spread the funky pink yoghurt onto a serving plate and pack the baked beetroots on top.
- Enjoy with anything from the oven or off the “braai”!
INTERESTING FACT:
A Hasselback Potato is the Swedish version of a baked potato. It takes its name from the Hasselbacken Hotel Restaurant in Stockholm, Sweden.