Hasselback Beet

Ingredients

• 1.4 kg beetroot (preferably small roots)
• Salt
• Pepper
• 1 tbsp Olive Oil
• 0.5 tsp ground cumin
• 100 g mixed salad greens
• 2 stalks celery
• 4 tbsp walnut kernels (15 g each)
• 1 box watercress
• 250 g cottage cheese

Instructions

1. 1.

   Clean, peel beetroot and slice each root lengthwise into 6-8 deep cuts on one side; season with salt, pepper, and cumin. Place in a baking dish, drizzle with olive oil, and bake at 180 °C (fan‑forced 160 °C) for about 40 minutes until the beets can be pierced easily.

2. 2.

   While the beet cooks, wash and dry salad greens, then cut into strips. Trim and slice celery thinly. Roughly chop walnuts. Cut fresh watercress from the bed.

3. 3.

   Remove beets from the oven, press them slightly apart, and fill with cottage cheese. Return to the oven under the broiler for another 3–4 minutes until lightly browned.

4. 4.

   Plate the Hasselback beet on bowls or plates, sprinkle with salad, celery, and walnuts, and garnish with watercress.