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Chilaquiles

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Chilaquiles

15 minutes

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Cheese-stuffed baby brinjals

30 minutes

Zaalouk pasta with olives

Brinjal recipes

Zaalouk pasta with olives

15 minutes

Green fridge clean-up pie

Aliums

Green fridge clean-up pie

35 minutes

Walnut tshidzimba

Beans recipes

Walnut tshidzimba

2 1⁄2 hours

Beetroot curry with flatbreads

Beetroot recipes

Beetroot curry with flatbreads

40 minutes

Carrots with pesto

Carrot recipes

Carrots with pesto

10 minutes

Butternut handkerchief pasta

Great value

Butternut handkerchief pasta

25 minutes

Slaphakskeentjies (sweet-and-sour onions)

Aliums

Slaphakskeentjies (sweet-and-sour onions)

55 minutes

Roast cauliflower with cheese sauce

Cauliflower recipes

Roast cauliflower with cheese sauce

45 minutes

Niël’s pumpkin puffs

Doughnut recipes

Niël’s pumpkin puffs

20 minutes

Braaied beetroot

Beetroot recipes

Braaied beetroot

1½ hours

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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