3 large beetroots – peeled
3 large potatoes – peeled
3 large golden kumara – peeled
1.5 tbsp fennel seeds
Salsa:
2 cups of fresh herbs (Italian parsley, mint, basil and dill)
3 tbsp jalapenos – diced
3 tbsp capers
1 tbsp honey
2 tbsp red wine vinegar
1/3 cup extra virgin olive oil
1.5 cups thick Greek yoghurt.
Preheat the oven to 210 fan bake.
Cut each vegetable in half lengthways. Place the flat side down between two thin chopsticks. The chopsticks will ensure that you don’t slice straight through the veggies. Using a sharp knife, slice from one end to the other with about 2mm spaces between.
Pop the sliced vegetables onto two baking trays, flat side down. Drizzle with lots of olive oil, season generously with salt and pepper, and sprinkle the fennel seeds on top. Bake for 65 minutes, taking the tray out halfway to add more oil and baste.
Mix the salsa ingredients together and set aside.
Drizzle a squeeze of honey over the top of each vegetable and bake for a further 20-25 minutes or until cooked through. The centre of the veggies should be soft with the edges nice and crispy.
Smear the yoghurt onto the bottom of a serving plate and then place the vegetables on top. Spoon over the salsa and serve.
Notes: The cook times might vary depending on the size of the vegetables.
What is better than Hasselbeck roasted vegetables, you ask? Hasselback roasted vegetables topped with the herby jalapeno caper salsa on a bed of creamy thick Greek yogurt. This is the most impressive side dish that you can possibly make this winter. I’ve used fresh herbs from my garden and I can’t believe the difference in flavor than buying it in stores. You also can’t buy dill anywhere at the moment, so it’s the perfect time to get your hands on some herbs and get planting. I’ve also used a set of chopsticks on either side to put the vegetable in so that you can slice it perfectly without cutting right through to the base. I baked them and then put some honey on top just for some extra oomph. Once you team it all together, it’s heaven.