Hasselback Beetroot with Lime Leaf Butter by Yotam Ottolenghi | Vegetarian | Weber recipes

Ingredients

• 8–10 ready-cooked beetroots (1kg)
• Flaked sea salt
• 90g unsalted butter
• 40ml olive oil
• 5 fresh kaffir lime leaves, roughly chopped
• 10g fresh ginger, peeled and finely chopped
• 1 garlic clove, crushed
• 1 tbsp lime juice, plus 2 tsp to serve
• 10 fresh kaffir lime leaves, stalks removed and blitzed in a spice grinder (or very finely chopped)
• ½ tsp fresh ginger, peeled and very finely chopped
• ½ garlic clove, crushed
• ½ green chilli, very finely chopped (deseeded for less heat)
• 1 tbsp coriander leaves, finely chopped
• 3 tbsp olive oil
• 80ml double cream
• 90g Greek-style yoghurt