Hasselback Beetroot with Zesty Carrot Tops Dressing

_INGREDIENTS:

• 2 large beetroots 
• Olive oil 
• Salt & pepper to season

_{CARROT TOP DRESSING:}

• 1 small avocado 
• ½ cup carrot tops (the greens leafy bits at the top of your Wonky bunched carrots)
• Juice of 1 small lemon 
• 2 garlic cloves 
• Salt 
• Pepper
• Water

Chopsticks to serve as chopping blocks for the beetroot.

_{INSTRUCTIONS:}

1. Preheat oven to 180°C.
2. Wash and scrub the beetroots clean, removing the root. Cut each beetroot in half lengthwise.
3. Place the beetroot flat side down onto a chopping board with a chopstick on either side. The chopsticks will act as a guide for how deep to cut into the beetroot. Using a sharp knife, cut slits into the back of the beetroot until your knife meets the chopstick, but doesn’t go all the way through the beetroot.
4. Place the prepared beetroot into an ovenproof dish, drizzle with olive oil, and season with salt and pepper.
5. Bake in the oven for 30-40 minutes until soft. The cooking time may vary depending on the size of the beetroots. Use a skewer to check if the beetroot has reached the desired consistency.
6. Make the green dressing: Wash and dry the carrot tops. Add carrot tops to a blender along with the remaining sauce ingredients (avocado, lemon juice, garlic cloves, salt, and pepper). Blitz until smooth. Thin out the sauce by adding water if needed. Season with salt and pepper to taste.
7. Drizzle the green sauce on top of the roasted beetroots and serve hot.

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Still have Carrot Tops to use up? Check out our 3 Tasty Ways to use Carrot Tops post for more yummy and low waste recipes.

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