Ingredients
For the beetroot
· 8–10 medium-large beetroot (about 1.2kg), skin on, or 8–10 ready-cooked beetroot (about 1kg)
· Flaked sea salt
For the ginger-lime butter
· 90g unsalted butter
· 40ml olive oil
· 10g fresh ginger, peeled and finely chopped
· 1 garlic clove, crushed
· 1 tbsp lime juice, plus 2 tsp extra to finish
For the salsa verde
· 25g flat-leaf parsley, finely chopped
· 15g basil leaves, finely chopped
· 1 tbsp capers, finely chopped
· 2 cornichons or 2 small gherkins, finely chopped
· 1 small garlic clove, crushed
· 1 tsp dijon mustard
· 1 tbsp red wine vinegar
· 4 tbsp olive oil
· ½ tsp flaked sea salt
· Freshly ground black pepper
For the yoghurt cream
· 80ml cream
· 90g Greek-style yoghurt
Method
1. Heat the oven to 220C (200C fan)/425F/gas 7.
2. Put the beetroot in a baking dish in a single layer. Add enough water to come 2cm up the sides, sprinkle over 1 tbsp flaked sea salt, cover tightly with foil and roast for 1 hour 20 minutes, or until a knife slides through easily.
3. Drain the beetroot. When cool enough to handle, peel under cold running water (wear gloves if you want to avoid staining). Halve any larger beetroot lengthways. Lower the oven temperature to 190C.
4. While the beetroot cooks, make the ginger-lime butter. Put the butter, olive oil, ginger and garlic in a small pan over a medium heat. Cook gently for 3–4 minutes, until the butter is melted and just beginning to bubble. Remove from the heat, leave to infuse for at least 20 minutes, then stir in 1 tbsp lime juice and 1 tsp flaked sea salt.
5. To make the salsa verde, mix the parsley, basil, capers, cornichons, garlic, mustard, vinegar and olive oil in a bowl. Season with the salt and a few grinds of black pepper. Set aside.
6. In a medium bowl, whip the cream, yoghurt and a pinch of flaked sea salt together until light and fluffy, with medium-stiff peaks. Chill until needed.
7. Cut slits in the peeled beetroot at roughly 4mm intervals, stopping about 1cm from the base so the beetroot stays intact. Arrange on a parchment-lined tray and gently fan the slices apart.
8. Spoon the ginger-lime butter all over the beetroot, making sure it gets between the slices. Roast for 1 hour 15 minutes, basting every 20 minutes, until the edges are crisp and caramelised.
9. Leave to cool for 15 minutes.
10. Spread the yoghurt cream on a serving platter. Arrange the beetroot on top and spoon over any remaining butter from the tray. Spoon over the salsa verde, drizzle with the remaining 2 tsp lime juice and serve immediately.
