Yet another photograph that severely lets down my delicious recipe. While I strayed far from Ottolenghi's original recipe which had too many steps and ingredients, my version was lovely -- both floral and earthy -- and a fabulous mix of textures as well, all crispy edges and creamy center. Try this if you like beets, especially because you can make these with already cooked beets to save time and effort.
It may seem as though the spices might be overpowering based on the quantities that I use but beets have a strong flavor of their own and because of that and the yogurt at the end, you will need to amp everything else up in order for it to push through.
8 ready cooked beets as close in size as you can manage
1 Tbsp lemongrass paste
1 Tbsp grated fresh ginger
1 tsp finely chopped lavender flowers
1 Tbsp finely chopped shallot
1/3 cup olive oil
1/2 cup full-fat Greek yogurt
2 tsps lime juice
1 tsp orange juice
Salt
Preheat the oven to 400.
Mix the lemongrass, ginger, lavender and shallot with the olive oil. Set aside.
Place a wooden spoon face up on your cutting board and place a beet in the bowl of the spoon. Cut down in even slices, about 1/4 of an inch thick. The bowl of the spoon will keep you from cutting all the way down, leaving you with Hasselback cut whole beets, rather than beet slices.
Place the beets, sliced side up in an oven safe dish into which you have measured two tablespoons of water. Spoon over the aromatic olive oil, making sure that both the oil and the flavor components are also dribbled between the slices. not just on top. Salt lightly and press down gently on each beet to fan the slices out slightly without separating the slices from the body of the beet.
Place the dish in the oven and bake for an hour, basting every 10 to 15 minutes or so. At the end of an hour, turn off the heat and let the dish sit in the oven for an additional 20 minutes before serving.
While the beets are finishing up in the hot but unlit oven, whip together the yogurt and the citrus juices.
Serve the beets with dollops of the citrus yogurt. I served this with roast chicken but pork would be a good way to go.
Inspiration recipe, here.
#saladsandvegetables #vegetarian (with a non dairy yogurt)
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