Ingredients

Method

• 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

Ingredients

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