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