Hasselback beetroot

Indulge in an early Spring delight with this light dinner that not only satisfies your taste buds but also delights your senses!

Picture this: tender beetroot, sliced with precision just like Hasselback potatoes, lovingly seasoned with a drizzle of olive oil, a sprinkle of salt, pepper, and a hint of thyme. Roasted in the oven, allowing the flavors to meld and intensify over 45-50 minutes.

As the beets transform into savory perfection, let’s craft the pièce de résistance: a vibrant pesto. Harnessing the freshness of ruccola and the crunchy allure of almonds, we blend them with olive oil, a squeeze of lemon juice, a dash of salt, and a splash of water until reaching the ideal texture and taste.

Once the beetroot emerges, gloriously caramelized and fragrant, we assemble our masterpiece. A dollop of creamy crème fraîche serves as the canvas, adorned with the beetroot. Then, with skillful hands, we spoon dollops of the luscious pesto atop the vibrant arrangement. A final flourish of lemon zest adds a zingy brightness, perfectly complementing the earthy richness of the dish.

Served alongside a delicate bed of dandelion leaves, this creation is not merely a meal but a sensory experience, inviting you to savor every moment. So, to all epicureans and connoisseurs, bon appétit!