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Serves 4

Hasselback Beetroot with Lime Leaf Butter by Yotam Ottolenghi

Prep Time
15 min.
Cooking Time
30 min.
BBQ Temperature
220
Method
Direct
Prep Time
15 min.
Cooking Time
30 min.
BBQ Temperature
220
Method
Direct

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

Instructions

  • 01
    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.
  • 02
    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.
  • 03
    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.
  • 04
    For the lime leaf salsa, mix all the ingredients together in a small bowl with ¼ teaspoon of flaked salt and set aside.
  • 05
    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.
  • 06
    Once the beetroot is charred and soft remove from the barbecue.
  • 07
    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.
  • 08
    Remove from the barbecue when the edges are crisp and caramelised. Set aside to cool for 15 minutes
  • 09
    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.

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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