Name: Seasoned roast beetroot
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 as a side dish servings
Cuisine: Ingredients
Ingredients: beetroots cleaned; 30 ml fresh chillies 573; 15 ml fresh chillies 573; onions sliced; garlic large cloves, crushed; salt and freshly ground black pepper; 60 ml plain full cream yoghurt; 2,5 ml cumin ground; fresh coriander handful; 30 ml sesame seeds; 15 ml coriander seeds; 5 ml cumin seeds; 50 g salted peanuts roughly chopped; 100 g biltong; 60 ml cream cheese; orange grated zest; 50 g butter room temperature; handful of fresh parsley and/or coriander

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Ingredients (18)

	beetroots — cleaned
30 ml	fresh chillies — 573
15 ml	fresh chillies — 573
	onions — sliced
	garlic — large cloves, crushed
	salt and freshly ground black pepper
60 ml	plain full cream yoghurt
2,5 ml	cumin — ground
	fresh coriander — handful
30 ml	sesame seeds
15 ml	coriander — seeds
5 ml	cumin — seeds
50 g	salted peanuts — roughly chopped
100 g	biltong
60 ml	cream cheese
	orange — grated zest
50 g	butter — room temperature
	handful of fresh parsley and/or coriander

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Method:

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.