Hasselback Beets with Chimichurri Sour Cream
Beets are thinly sliced but kept intact at the base to create a stunning accordion-like effect as they roast. Accompanied with a rich chimichurri sour cream, this side dish is sure to impress.
Side
Serves 4 People
Total 1 hour 20 minutes
Ingredients
8 medium-sized beets, peeled
1/4 cup (60 mL) Rolling Meadow Salted Butter, melted
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
Chimichurri Sour Cream:
1 cup (250 mL) Rolling Meadow 14% Premium Sour Cream
1/2 cup (125 mL) fresh parsley
1/4 cup (60 mL) fresh basil
1/4 cup (125 mL) fresh cilantro
4 tsp (20 mL) minced fresh jalapeño pepper
2 cloves garlic, minced
1 tsp (5 mL) lime zest
1 tbsp (15 mL) lime juice
1 tbsp (15 mL) red wine vinegar
1/2 tsp (2 mL) dried oregano
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) black pepper
1/4 cup (60 mL) microgreens (basil or arugula)
Instructions
- Hasselback Beets: Preheat oven to 375°F (190°C).
- Without cutting all the way through to the bottom, cut crosswise slits into each beet, about 1/8 inch (3 mm) apart, taking care to keep beets intact (this will create the hasselback effect as the beets bake).
- Arrange beets on parchment paper–lined baking sheet. Brush beets with melted butter, making sure to brush between slits. Season with salt and pepper.
- Bake for 55 to 65 minutes or until beets are tender.
- Chimichurri Sour Cream: Meanwhile, in small food processor, pulse together sour cream, parsley, basil, cilantro, jalapeño, garlic, lime zest, lime juice, vinegar, oregano, salt and pepper until finely chopped and vibrant green. Refrigerate until ready to use.
- Serve roasted beets with chimichurri sour cream and garnish with microgreens.
Tip: Use a medley of red, yellow and candy cane beets for a colourful presentation if desired.
