Hasselback Beetroot With Herby Green Dressing Recipe

• Serves 6 as a side
• 10 mins to prepare and 1 hr to cook
• 198 calories / serving

Ingredients

• 2 x 450g packs raw beetroot, peeled
• 5 tbsp olive oil
• 15g fresh parsley, chopped
• 15g fresh coriander, chopped
• 20g fresh basil, chopped
• 1 green chilli, finely chopped
• 1 lemon, zested and juiced
• 1 garlic clove, crushed
• 300g Greek yogurt

Directions

1. Preheat the oven to 220°C, fan 200°C, gas 7. Make 3mm slits in the beetroot, stopping 1cm from the bottom to keep them together. To do this, simply place the beetroot between two wooden spoon handles and cut down until the knife reaches the handles.
2. Place on a baking dish, sprinkle with 3 tbsp oil, and season with salt and pepper. Roast for 1 hour, rotating the tray midway through to ensure they don't stick, until the vegetables are soft and crisp.
3. Meanwhile, whizz the parsley, coriander, basil, chili, lemon juice, garlic, and 2 tbsp oil in a food processor to produce the dressing. If it's too thick, add a splash of cold water.
4. Arrange the beetroot on top of the yogurt on a serving plate. Drizzle the herby dressing over the salad and sprinkle with lemon zest and a pinch of black pepper.