Beetroot recipes

Bright beetroot and olive branch Christmas wreath

Beetroot recipes

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Butternut recipes

Butternut salad with Peppadew dressing

30 minutes

Butternut recipes

Moroccan minced lamb pizza with yoghurt-feta tzatziki

1 hour

Beetroot recipes

Shredded lamb shank with beetroot mash and syrup

4 hours

Apple recipes

Beetroot soup with burrata and apple-and-radish salsa

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Chicken recipes

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

1 12 hours

Beetroot recipes

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

70 minutes

Beetroot recipes

Radish, cauliflower and beetroot piccalilli with baked goats cheese

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Asian recipes

Cheese croquettes with beetroot and carrot salad

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Beef recipes

Beef-and-brinjal burgers

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 15 minutes

Ingredients

Olive oil, for grilling
4 medium brinjals, halved lengthwise

For the beef burgers, mix:

500 g free-range beef mince
1 onion, finely chopped and fried
1 extra-large free-range egg, beaten
30 g bulgur wheat (1/4 cup)
1 t dried oregano
1 t paprika
Sea salt and freshly ground black pepper, to taste
Butter lettuce leaves, for serving

For the cucumber and mint tabbouleh:

60 g bulgur wheat (1/2 cup)
4 - 5 small crisp cucumbers, chopped
4 - 5 red salad onions, chopped
6 - 8 radishes, chopped
2 t fresh mint, chopped
3 - 4 T olive oil
2 - 3 T lemon juice
Sea salt and freshly ground black pepper, to taste

Method

Preheat the oven to 180°C.

Divide the burger mixture into 4 portions and shape into patties. Coat with oil and grill in a cast-iron grill pan until nicely browned. Finish in the oven for 5 minutes. Grill the brinjal halves using the same pan.

To serve, sandwich the burger patties between the brinjal halves and serve with the tabbouleh and butter lettuce leaves. If you like, sprinkle with purple cress.

To make the tabbouleh, pour boiling water over the bulgur wheat and leave to stand for 15 minutes. Drain if necessary, then mix with the remaining ingredients.

Cook’s note: Make a meal of the salad, topping it with feta.

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Three-cheese cabbage bake

Bright beetroot and olive branch Christmas wreath

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Butternut salad with Peppadew dressing

Moroccan minced lamb pizza with yoghurt-feta tzatziki

Shredded lamb shank with beetroot mash and syrup

Beetroot soup with burrata and apple-and-radish salsa

Spatchcock chicken in a tomato vindaloo potjie with radish pickle

Purple potato chips with tartar sauce, radish-and-carrot juice and golden beetroot tarte tatins

Radish, cauliflower and beetroot piccalilli with baked goats cheese

Asian chicken and mango salad

Cheese croquettes with beetroot and carrot salad