Seasoned roast beetroot

Drum
6 as a side dish servings Prep: 20 mins, Cooking: 1 hr By Food24
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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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Tap for ingredients

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.



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