Hasselback Roasted Beets
Hasselback Roasted Beets served with horseradish cream, preserved lemons & toasted walnuts, these beets are effortlessly fancy.
- 6 small to medium beets beetroot globes
- 6 thyme stems one for each beet
- 1/4 cup raw walnuts
- 1/4 cup vegan or regular mayonnaise
- 2-3 tsp finely grated horseradish use a microplane if you have one
- 1 tsp preserved lemon finely sliced
- olive oil for roasting
- sea salt1 cup kale de-veined and finely sliced in to ribbons optional.
Preheat the oven to 180 degrees C
Prepare the beets by slicing a small section of the underside of each one to provide a flat surface.
With a small sharp knife, slice the beet horizontally along the length of the beet in 2mm intervals being careful not to cut al the way through. When finished the beet should have deep scores all on the length of the vegetable.
Place the beets, scored side up, in a baking tray and drizzle with olive oil and season well with sea salt.
Place a stem of thyme on each beet.
Roast in the oven for 45 minutes to 1 hour until cooked through.
Meanwhile, to make the horseradish mayonnaise, combine the horseradish and mayonnaise in a small bowl.
In a small dry (no oil) pan, toast the walnuts for around 3 minutes until toasted but not burned.
Remove the walnuts from the pan and roughly chop.
If making a salad, sauté the kale for 1 minute in a dash of olive oil.
Once the beets are cooked, remove from the oven.
If serving warm as a side, place beets on a plate and sprinkle with a pinch of preserved lemon and a scattering of walnuts. Place a spoon of horseradish mayonnaise on the side or on top.
To make the salad, allow the beets to cool to room temperature.
Place the sautéed kale on a plate and follow with the roasted beets. Sprinkle with preserved lemon and toasted walnuts and serve with the horseradish mayonnaise on the side.
Lightly drizzle a small amount of olive oil and season lightly with sea salt.