Hasselback Roasted Beets with Lime Butter

5 from 3 votes

You will never think of beets as ho hum after you try these.

Prep Time25

Cook Time2 45

Total Time3 10

Course: Main Dish

Cuisine: Middle Eastern

Servings: servings

Calories: 694kcal

3.5 oz unsalted butter
½ cup olive oil
1 tablespoon freshly grated ginger
1 clove garlic minced
4 limes juice and zest. Use 1 teaspoon of zest for the lime butter and 1 tablespoon lime juice. Reserve remaining zest and juice for the Salsa below and garnish.
1 teaspoon coarse sea salt

Wash beets and trim the stalk end. Cook until tender through. This can be boiling about 90 minutes or roasting about 90 minutes at 350°. I pressure cooked mine for 17 minutes. No matter which method- check periodically. When they are tender when pierced with a forkto the center they are done.
Allow cooked beets to cool trim, the root end and pare or rub the skins off them.
Lay the beets on their side and slice about every half inch down almost to the bottom. Stop about ¼" from the bottom. Be careful not to slice through. Err on the side of caution here - better to have a less deep cut than cut through. (The beets will fan out where sliced when they roast in the oven with the lime butter.)

While beets are cooking, melt the butter in sauce pan with the olive oil. Add the lime zest, ginger and garlic. and cook about 4 minutes or until the butter mix starts to bubble. Remove sauce pan from the heat and allow the butters mix to rest and infuse with flavour for at least 40 minutes. Can be more.
When done infusing, strain out the solids and add the lime juice and sea salt and set aside until needed.

Whip the cream in a medium bowl. Gently fold in the yogurt and sea salt. Refrigerate until needed.

Preheat oven to 400°.
Place beets on a parchment lined baking sheet. Allow plenty of room between them.
Brush lime butter over the beets and make sure some gets in between the slices. You will roast the beats for 75 minutes, basting with the lime butter every 20 minutes. As the beets roast the slices will fan out and it will be easier to get some lime butter between the slices.
Beets will have crispy edges when you remove them from the oven. Allow them to cool 5-10 minutes.
To serve - spread the yogurt cream around the bottom of a serving plate. Position the beets on top. Drizzle any remaining lime butter over the top. Sprinkle the salsa evenly over the beets and between the slices.
Finish with a final sprinkle of sea salt and a drizzle of about 2 teaspoons of fresh lime juice.

Note 1: Use 5 fresh lime leaves for the lime butter and 10 fresh lime leaves, stems removed and crushed for the salsa if you have access to them.

Note 2: This will serve 4 as a main dish or 8 a side or appetizer.

Nutrition is for 2 beets per person.