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Fruity dessert

Baked bananas

15 minutes

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Roast beetroot and pumpkin seed salad

1½ hours

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Burnt brown sugar pineapple-and-coconut crêpes

20 minutes

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Chop-chop salad with papaya seed dressing

Vegetarian recipes

Pickled veggies

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Corn on the cob with lime, feta and mayo

5 minutes

Asian recipes

Stir-fried tofu in a fiery sauce

1 hour

Burger recipes

Sweet potato-and-red quinoa burgers with caramelised fennel and onion and dill aïoli

15 minutes

Iced borscht with hot potatoes and sour cream

Serves 6 - 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

8 medium beetroot
1 T salt
8 cups water
50 g sugar
1/3 cup strained fresh lemon juice
Fresh cream, for serving
Hot boiled potatoes, for serving

Method

Wash the beetroot very well but don’t peel them. Trim the stalks, leaving about 5 cm, and leave on the tails so that the beetroot won’t bleed.
Place in a saucepan with the salt and water. Bring to the boil, reduce the heat and cook, covered, for 1 hour or until tender. Remove the beetroot and strain the liquid.
Stir in the sugar and lemon juice. Taste for sweet-sour balance, adding more sugar or more lemon juice if necessary. If serving in glasses, add a shot of cream but use the beetroot for a salad. If serving in bowls, stir in some peeled, grated beetroot.
Either way, serve well chilled. Pass around the cream and potatoes at the table.

This recipe is featured in The Great South African Cookbook, a one-of-a-kind collection of dishes that covers the full range of South Africans’ palates.

TASTE contributors Abigail Donnelly, Siba Mtongana and Phillippa Cheifitz all feature in the book.Win a copy of The Great South African Cookbook here (competition closes 24 July 2016).

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Iced borscht with hot potatoes and sour cream

Ingredients

Method