Roast Hasselback Beetroot
These have rather greater eye appeal than straightforward roast beetroot and each slice becomes gently crispy at the edges which is irresistible. If roasted in the same pan as potatoes the colour of the beets gives the potatoes a subtle but glorious red tinge to the crisp brown edges. Delicious.
I have tried adding all sorts of supposedly clever flavourings to the beetroot: garlic, ginger, lime juice, cumin and so on, but actually I think they are best plain - hot or cold - with a good seasoning of salt and pepper and perhaps some sour cream or Greek yoghurt to dollop on top.
Ingredients
Raw Beetroot, scrubbed
Sunflower of other flavourless oil
Method
Peel the beetroot
Cut into slices but leave the bottom of the beetroot intact
Sit the beets on baking parchment in a roasting pan and drizzle well with the oil; you want the oil to get deep inside the slices
Roast approximately 1 hour, depending on the size of the beets. They should be tender all the way through with delicious crispy edges
Helpful Hints
I sit the beetroot on baking parchment because it can stick to the pan.
If using multi-coloured beets, keep the purple separate because it will stain the others.
Cold with a dollop of yoghurt makes a marvellous salad
