Hasselback Roasted Beets with Lime Butter

Close up of roasted hasselback beets on abed of yogurt cream.

5 from 3 votes

Hasselback Roasted Beets with Lime Butter

You will never think of beets as ho hum after you try these. Baste your beets with lime butter while reheating and then top with Lime Salsa and a rich Yogurt Cream.

Prep Time25

Cook Time2 45

Total Time3 10

Course: Main Dish

Cuisine: Middle Eastern

Servings: servings

Calories: 694kcal

Author: Carolyn Hetke

Ingredients

8 medium to large beets see Note 1.

Lime Butter

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

Lime Salsa

2 tablespoon fresh lime zest leftover from above
2 tablespoon lime juice leftover from above
½ clove garlic minced
1 teaspoon jalapeno pepper minced (can sub other hot pepper if desired)
1 tablespoon fresh cilantro minced
3 tablespoon olive oil
¼ teaspoon sea salt

Yogurt Cream

6 Tbsps whipping cream
5 tablespoon Greek yogurt
olive oil for drizzling
pinch of sea salt

Instructions

Beets

Wash beets and trim the stalk end. Cook until tender through. This can be boiling or roasting at 350° about 90 minutes. I pressure cooked mine for 17 minutes. No matter which method- check periodically. When they are tender when pierced with a fork in 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.)

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.

Lime Salsa

Mix all the Salsa ingredients together and set aside until needed.

Yogurt Cream

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

Final Roast and Assembly

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.

Notes

Note 1: If you are using pre-cooked whole beets, start with Step 3 under the Beets section.

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

Nutrition is for 2 beets per person.

Wine Pairing

A crisp white wine, such as a Sauvignon Blanc, unoaked Chardonnay or Pinot Grigio will work well here to offset the Yogurt cream.

For a red, a Mourvedre, GSM blend or Malbec would all work.

Nutrition