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
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
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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