8–10 medium-large beets, skin on (2½ lb/1.2kg), or 8–10 pre-cooked beets (2 lb 2 oz/1kg)

1 tbsp flaked sea salt

LIME LEAF BUTTER

6 tbsp/90g unsalted butter

7½ tsp olive oil

5 fresh makrut lime leaves, roughly chopped

⅓ oz/10g fresh ginger, peeled and finely chopped

1 garlic clove, crushed

1 tbsp lime juice

1 tsp flaked sea salt

LIME LEAF SAUCE

10 fresh makrut lime leaves, stems removed, blitzed in a spice grinder (or very finely chopped)

½ tsp peeled and very finely chopped fresh ginger

½ garlic clove, crushed

½ green chile, very finely chopped (seeded for less heat)

1 tbsp cilantro leaves, finely chopped

3 tbsp olive oil

¼ tsp flaked sea salt

YOGURT CREAM

⅓ cup/80ml heavy cream

⅓ cup/90g Greek-style yogurt

pinch of flaked sea salt

1. Place the raw beets in a baking dish big enough for them to fit in a single layer. Fill the dish with enough water to come ¾ inch/2cm up the sides. Sprinkle with the salt, cover tightly with aluminum foil, and bake for 1 hour and 20 minutes, or until a knife inserted goes through easily (some larger beets may need longer). Discard the water and, when the beets are cool enough to handle, peel off the skin under cold running water (use gloves so as not to stain your hands). Halve any larger beets lengthwise. Decrease the oven temperature to 400°F/190°C.

2. For the butter: While the beets are cooking, put the butter, olive oil, lime leaves, ginger, and garlic into a small saucepan and place on medium-high heat. Cook gently until the butter melts and begins to bubble, about 4 minutes, then remove from the heat and set aside to infuse for 40 minutes. Strain and discard the aromatics, then stir in the lime juice and salt.

3. For the sauce: In a small bowl, stir together the lime leaves, ginger, garlic, chile, cilantro, olive oil, and salt and set aside.

4. For the cream: In a medium bowl, whip the cream, yogurt, and salt until light and fluffy, with medium-stiff peaks, about 3 minutes. Set aside in the refrigerator.

5. Line a small baking sheet with parchment paper. _____________-

6. Spread the yogurt cream on a platter, then arrange the beets on top, spooning any butter mixture from the pan over and around them. Drizzle With the sauce, finish the it's the remaining 2 tsp lime juice and serve at once

7. Hasselback the pre-cooked beetroot by slicing them thinly, but not all the way down, so that the slices remain held together at the base, like a fan. Place on the roasting basket over a medium-high heat.

8. While the beetroots are charring, make the lime leaf butter. Put the butter, oil, lime leaves, ginger and garlic into a small saucepan and place on a medium-high heat. Gently cook until the butter melts and begins to bubble, about 4 minutes.

9. Remove from the heat and set aside to infuse for at least 40 minutes. Strain and discard the aromatics, then stir in 1 tablespoon of the lime juice and 1 teaspoon of flaked salt.

10. For the lime leaf salsa, mix all the ingredients together in a small bowl with ¼ teaspoon of flaked salt and set aside.

11. In a medium bowl, whip the cream, yoghurt and a pinch of flaked salt together until light and fluffy, with medium-stiff peaks, about 3 minutes. Refrigerate until ready to use.

12. Once the beetroot is charred and soft remove from the barbecue.

13. Place the beetroots in a foil tray and spoon the melted butter mixture evenly and especially between the slices. Place back on the barbecue for a few minutes for the butter to bubble, baste a few times with the remaining butter.

14. Remove from the barbecue when the edges are crisp and caramelised. Set aside to cool for 15 minutes

15. To serve, spread the yoghurt cream on a platter, then arrange the beetroots on top, spooning the browned butter over and around them. Drizzle over the lime leaf salsa, finish with the remaining 2 teaspoons of lime juice.