Home
Recipes
olive oil

Green fridge clean-up pie

Aliums

Green fridge clean-up pie

35 minutes

Chicken and corn pot pies

Chicken recipes

Chicken and corn pot pies

1 hour 10 minutes

Pumpkin chowder with salmon

Fish recipes

Pumpkin chowder with salmon

15 minutes

Puttanesca baked fish

Fish recipes

Puttanesca baked fish

15 minutes

Carrots with pesto

Carrot recipes

Carrots with pesto

10 minutes

Serrano and crispy cheese bites snack box

Boards and

Serrano and crispy cheese bites snack box

5 minutes

30-minute creamy trout pasta

Pasta recipes

30-minute creamy trout pasta

20 minutes

Parmesan-and-anchovy meatballs

Anchovy recipes

Parmesan-and-anchovy meatballs

35 minutes

Roast cauliflower with cheese sauce

Cauliflower recipes

Roast cauliflower with cheese sauce

45 minutes

Apricot harissa roast chicken

Chicken recipes

Apricot harissa roast chicken

1 hour 15 minutes

Creamy baked white beans

Beans recipes

Creamy baked white beans

30 minutes

Braaied beetroot

Beetroot recipes

Braaied beetroot

1½ hours

Load more

Braaied beetroot

By Hannah Lewry

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1½ hours

Ingredients

2 bunches Woolworths raw baby beetroot, washed
4 T olive oil
sea salt and freshly ground black pepper, to taste
2 x 250 ml Woolworths smooth ricotta, tubs
1 lemon, zested
1 x 100 g Woolworths BBQ spiced almonds, packet, chopped

For the dressing, mix:

2 T wholegrain mustard
¼ cup olive oil
2–3 T honey
1–2 T red wine vinegar
½ clove garlic, minced
sea salt and freshly ground black pepper, to taste

Method

1. Wash 4–5 beetroot, halve, then place on 2 layers of tin foil. Drizzle with olive oil and season, then wrap tightly. Place in the coals or bake in the oven at 180°C for 1½ hours, or until a knife easily pierces them.

2. Allow to cool slightly then peel, keeping the stems intact. Toss the beetroot in the dressing until evenly coated.

3. Just before serving, mix the lemon zest into the ricotta, season to taste and spread onto a platter. Tip the beetroot and dressing over the ricotta and top with the almonds.

Find more braai recipes here.

Photographs: Jan Ras
Recipe: Hannah Lewry