Seasoned roast beetroot
The beetroot can be cooked among hot coals or in the oven. Pick one of these tasty toppings.
- 8 medium beetroots, cleaned
- 30 ml olive oil
- 15 ml olive oil
- 2 onions, sliced
- 4 garlic cloves, crushed
- salt and pepper
- 60 ml plain full-cream yogurt
- 2,5 ml ground cumin
- handful of fresh coriander
- 30 ml sesame seeds
- 15 ml coriander seeds
- 5 ml cumin seeds
- 50 g salted peanuts, roughly chopped
- 100 g biltong slices
- 60 ml cream cheese
- finely grated zest of 1 large orange
- 50 g butter, at room temperature
- handful of fresh parsley and/or coriander
Preheat the oven to 180°C. Keep eight pieces of foil handy.
1 Prick the beetroots with a fork. Put each on a piece of foil and drizzle olive oil over. Wrap tightly in the foil. Arrange on a baking sheet and roast for an hour or until soft (or arrange in hot braai coals and cook until soft). Slice open each beetroot and fill with one of the toppings.
2 ONION AND YOGHURT Heat the oil in a pan and fry the onions until soft. Add the garlic and stir-fry for another minute. Season with salt and pepper and sprinkle over the beetroots. Mix the yoghurt, cumin and coriander and spoon a little on each beetroot.
3 DUKKAH AND BILTONG Toast the sesame, coriander and cumin seeds in a dry pan until they start discolouring. Bruise the seeds in a mortar and mix with the peanuts. Sprinkle the mixture over the beetroots. Arrange a few slices of biltong on each beetroot and top with cream cheese.
4 ORANGE BUTTER Mix the ingredients well and spoon onto the hot beetroots.