You want wow factor? You want Hasselback Beetroot. This dish looks impressive, but is a cinch to create. Your guests will remember it for a long time, and you will remember to make it in future as an easy, healthy, delicious and spectacular dish. Wins all around. So what is “Hasselback” and where did it come from? The name Hasselback comes from a restaurant in Stockholm, Sweden, named Hasselbacken, where the recipe for Hasselback potatoes was first introduced in the 1940s. An impressive looking technique which is surprisingly easy to do, and a great way to add a little flair to your favourite veggies. Hasselbacken is a very old tavern that has been around since the 1700’s and is now attached to a hotel in Stockholm. And you’ll be very glad they started this technique when you try it for yourself!
What you need:
- 6 medium-sized beetroots
- 2 Tbsp of olive oil
- 1 Tbsp of balsamic vinegar
- Salt and pepper
- ¾ cup of olive oil
- 2 tablespoons of red wine vinegar
- 1 ½ cups of mint or coriander or both
- 2 tablespoons of honey
- 2 tablespoons of mustard (Dijon or wholegrain)
- ¼ teaspoon of salt
How to make:
- Preheat oven to 180C degrees fan bake.
- Put a large pot of salted water on to the stove on high. Once it reaches a boil add the beetroot. Boil
- for 10-15 minutes until a skewer goes in nicely.
- Remove beetroot from the water and peel.
- Place between two chopsticks or wooden spoons and slice approx. 3mm apart, stopping when you
- get to the chopsticks/spoons so that you don’t cut all the way through. This gives the Hasselback effect.
- Place sliced beets in your Biroix cast iron pan and drizzle with olive oil. Season well.
- Cover with a lid or tinfoil and bake for 20 minutes.
- Remove the lid/foil and drizzle over the balsamic vinegar. Cook for a further 20 – 30 minutes until beetroot are soft.
- While the beetroot cooks, make the dressing: place all ingredients in a tall container and whizz using a stick blender. Alternatively, use a blender. Taste and adjust seasoning if needed.
- Serve the beets drizzled with the dressing.
*Dressing recipe makes a large serving but you will want to smother it on everything.
** Dish stores for up to ten days covered in the fridge (don’t store in your pan).