Hasselback Beetroot with Lime Leaf Butter by Yotam Ottolenghi

  • People

    Serves 4

  • Prep Time

    15 min.

  • Cooking Time

    30 min.

  • BBQ Temperature


  • Method



the Ingredients

Hassleback Beetroot With Lime Leaf Butter V2
  • 8–10 ready-cooked beetroots (1kg)
  • Flaked sea salt

For the lime leaf salsa

  • 90g unsalted butter
  • 40ml olive oil
  • 5 fresh kaffir lime leaves, roughly chopped
  • 10g fresh ginger, peeled and finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp lime juice, plus 2 tsp to serve

For the lime leaf salsa

  • 10 fresh kaffir lime leaves, stalks removed and blitzed in a spice grinder (or very finely chopped)
  • ½ tsp fresh ginger, peeled and very finely chopped
  • ½ garlic clove, crushed
  • ½ green chilli, very finely chopped (deseeded for less heat)
  • 1 tbsp coriander leaves, finely chopped
  • 3 tbsp olive oil

For the yoghurt cream

  • 80ml double cream
  • 90g Greek-style yoghurt

Special Equipment

  • Weber Crafted Roasting Basket


  • Hasselback the pre-cooked beetroot by slicing them thinly, but not all the way down, so that the slices remain held together at the base, like a fan. Place on the roasting basket over a medium-high heat.
  • While the beetroots are charring, make the lime leaf butter. Put the butter, oil, lime leaves, ginger and garlic into a small saucepan and place on a medium-high heat. Gently cook until the butter melts and begins to bubble, about 4 minutes.
  • Remove from the heat and set aside to infuse for at least 40 minutes. Strain and discard the aromatics, then stir in 1 tablespoon of the lime juice and 1 teaspoon of flaked salt.
  • For the lime leaf salsa, mix all the ingredients together in a small bowl with ¼ teaspoon of flaked salt and set aside.
  • In a medium bowl, whip the cream, yoghurt and a pinch of flaked salt together until light and fluffy, with medium-stiff peaks, about 3 minutes. Refrigerate until ready to use.
  • Once the beetroot is charred and soft remove from the barbecue.
  • Place the beetroots in a foil tray and spoon the melted butter mixture evenly and especially between the slices. Place back on the barbecue for a few minutes for the butter to bubble, baste a few times with the remaining butter.
  • Remove from the barbecue when the edges are crisp and caramelised. Set aside to cool for 15 minutes
  • To serve, spread the yoghurt cream on a platter, then arrange the beetroots on top, spooning the browned butter over and around them. Drizzle over the lime leaf salsa, finish with the remaining 2 teaspoons of lime juice.

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