Hasselback Beetroot with Ginger, Lime Dressing Recipe

Hasselback Beetroot with Ginger, Lime Dressing

Hasselback Beetroot with Ginger, Lime Dressing

Beetroots, commonly known as beets, are a popular root vegetable used in many cuisines around the world. beetroot is a root vegetable with dark purple skin and pink/purple flesh. It has also enjoyed something of a deserved comeback in recent years – its earthy, rich, sweet flavour and vibrant colour lends itself to a variety of both sweet and savoury dishes.

Beetroot is a close relative of spinach and chard and is of an exceptional nutritional value. Beetroots are an excellent source of folic acid and an exceptionally good source of fibre, manganese and potassium. Beetroot is rich in fibre, exerting favourable effects on bowel function, which may assist in preventing constipation and help to lower cholesterol levels too. Beets contain high levels of antioxidant and anti-inflammatory agents that studies show may help reduce the risk of some cancers.

I love beetroot hasselbacks as it elevates the sweet, earthy beets into a show-stopping side dish with a bold but balanced flavour. I enjoy savoring the freshly roasted beetroots with fragrant seasoning fresh out of oven when they are warm, oozing with that gorgeous purple red colour and super sweet!

If you are looking for a fun, fresh way to serve beets then you must give recipe a try! You will have instant elegance and even the non-beet eaters in your house may be tempted to break off a piece and taste it.


3-4 medium-large beetroots
salt to taste
1 tablespoon olive oil
Finely chopped lime skin of 1/8 lime (or lime zest)
½ teaspoon grated ginger
¼ teaspoon grated garlic
1 tablespoon lime juice
1 tablespoon finely chopped coriander
¼ teaspoon red chilli flakes (optional)



Preheat the oven to 220C/200C fan /gas mark 7.

Trim tops from stem sides of beetroots to create a flat surface and peel.


Carefully make small vertical slits, 4mm apart, three-quarters of the way down each beetroot, all the way along. (Do not cut all the way through the beetroot). To make this easier, you can place the beetroots in between a pair of chopsticks– this will stop the knife from slicing all the way through.

Place flat side down in a baking dish and cover tightly with aluminium foil. Bake in preheated oven for 45-50 minutes or until very tender.


Mix all the ingredients in the dressings and leave it aside for 20-30 minutes to infuse.

After 30 minutes of baking, take the foil off and turn the beetroots and pour 1 tablespoon dressing carefully over the beetroots and cook for another 5 minutes (covered).

Serve hot drizzled with leftover dressing!

Tips & Variations

  1. You can use any beetroot for this dish. If using smaller sized beetroot, then adjust the temperature of the oven accordingly.
  2. While preparing the beetroot if you wish you can leave the skin on.
  3. You can cut thinner slices if you like instead of 4mm. However, I prefer slightly thicker insertions.
  4. You can also mix 2 tablespoons of feta, 1 teaspoon of pumpkin seeds and sprinkle on beetroot just before serving.
  5. I have used oil for the dressing, but melted butter works wonders too!
  6. I like the fresh corinader in the dressing with beetroot, however rosemary, thyme works wonders too!
  7. You can also use store shop-bought ready-cooked beetroots (plain, not in vinegar) and make the cuts and warm it through in the oven.

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