Braaied beetroot

Braaied beetroot

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  • 4
  • Easy
  • Health conscious Meat-free
  • 20 minutes
  • 1½ hours
  • Woolworths Raka Skipper Red Blend

Looking for an exciting side to add to your celebratory braai? This braaied beetroot can be baked in the coals or in the oven and is served with ricotta and honey-mustard dressing to make it extra special.


  • 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

Cooking Instructions

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

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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