Ingredients:
10 people
20 medium-sized beetroots
Lime butter:
200 g soft butter
1 dl olive oil
A little grated ginger
2 cloves of garlic
Juice and zest of 1 lime
Chimichurri sauce:
2 dl olive oil
2 large handfuls of chopped flat-leaf parsley
3 cloves of garlic
1-2 finely chopped red chilies, seeds removed
½ dl chopped fresh oregano
Apple cider vinegar
Lemon juice
Salt and pepper
Yogurt cream:
2 dl whipping cream
300 g Greek yogurt
Procedure:
Boil the beets in lightly salted water until tender, about 30-40 minutes, depending on their size. Put them in cold water and peel off the skin. Cut the beets like Hasselback potatoes and place them in a greased baking dish that fits the beets. Drizzle the lime butter over the beets, making sure the butter gets between the slits. Sprinkle with flaky salt and cover the baking dish with aluminum foil. Bake the beets in the oven at 180 degrees Celsius for about 1 hour, or until tender.
Drizzle the butter over the beets a few times during baking.
Lime butter:
Melt the butter with olive oil, stir in grated ginger, pressed garlic, and lime juice and zest.
Chimichurri sauce:
Mix olive oil with chopped parsley, crushed garlic, chopped chili, and chopped oregano.
Season with apple cider vinegar, lemon juice, salt, and freshly ground pepper.
Yogurt cream:
Whip the cream until light and fluffy, then stir in the yogurt. Season to taste with salt and freshly ground pepper.
Serving suggestion:
Spread the yogurt cream on a plate or platter. Arrange the beets on top of the yogurt cream and top with the chimichurri sauce.
Tip: Prepare the chimichurri the day before so that the flavors can develop.
