Hasselback beetroot with lime leaf butter from Ottolenghi Flavour / Flavor (page 50) by Yotam Ottolenghi and Ixta Belfrage and Tara Wigley

  • coriander leaves
  • double cream
  • fresh ginger
  • kaffir lime leaves
  • limes
  • Greek yoghurt
  • butter
  • green chillies
  • beetroots
  • sea salt flakes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • DePollepel on September 12, 2021

    very tasteful, can be served as a centerpiece for vegetarians

  • KarinaFrancis on July 22, 2021

    Hmmmmm this was good but I’m not sure it repaid the time investment. The lime salsa really added some zing and the beetroot was delicious. Maybe I’d try it again with vac packed beetroot

  • Glinys on April 06, 2021

    Beautiful flavours and easy to make. Defo use fresh beets rather than ready cooked - well worth the wait. The salsa has a pronounced zing which would brighten up a savoury traybake

  • joneshayley on January 10, 2021

    Made with ready cooked beetroot. An intriguing and delicious starter or as part of a spread. The lime butter is lovely. I would invest the 3+ hours to cook beetroot from whole though

  • Jane on December 04, 2020

    I loved this. I thought it seemed strange that the beets are fully cooked then roast another 75 minutes but that roasting time, being basted by the lime leaf butter that browns as the roast goes on, imparts a wonderful flavor and caramelization to the beets. Served with the fresh/sharp salsa and the creamy yogurt cream, this was a wonderful dish. It would be a good special dish to serve to vegetarians. Just don't do what I did and put on the same plate as another dish with juices (in my case the Rainbow chard with tomatoes and green olives on p.183) as it ruins the aesthetics.

  • raybun on November 30, 2020

    I really enjoyed these, the lime leaf butter was delicious with the twice roasted beets. I made a half recipe as no one else was enthusiastic about this dish, their loss!

  • chezmaryb on October 31, 2020

    I actually thought this recipe was... kinda gross. I love lime leaves in Thai and Indonesian cooking, but with butter and garlic? It was kind of stinky. First Ottolenghi recipe I've been let down by.

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