Beetroot with a spicy touch to it

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Recipe by Damaris Beems Course: SidesCuisine: Mediterranean
Servings

4

Preparation

10

minutes
Cooking time

40

minutes
Roasting the beets in the oven

1,5

hour
Total time

50

minutes

Beetroot is great. That’s non negotiable. Beets get even better if you lend them a hand. And as far as I’m concerned, the best way to do that is to add some spice to it in combination with a delicious creaminess. And you won’t be surprised. That’s exactly what this dish is.

Ingredients

  • 3 large raw beets

  • 100 gram plant based butter

  • 1 lemon (for its zest)

  • 10 cm fresh ginger

  • 2 cloves garlic

  • 1 lime

  • 1 red hot chili pepper

  • 0,5 bouquet coriander

  • 100 ml coconut yoghurt

Preparation

  • Wrap each beet in aluminum foil and let them cook in the oven at 220 degrees for 1.5 hours.
    In the meantime, you can make the lemon butter and your spicy herb salsa.
    For the lemon butter, scrape the zest off the lemon. You cut half of the ginger very fine. You crush a garlic clove. Mix all this in a saucepan and heat it gently. Let it get warm for a few minutes and then remove from heat and let it rest.
  • You can now also make your herbal salsa. To do this, mix the coriander leaves that you have finely chopped, with the finely chopped red pepper, finely chopped rest of the ginger, the finely chopped second garlic clove, salt, pepper, a dash of olive oil and salt and pepper. Squeeze the lime and add this juice to this delicious spicy sauce.
  • When the beets are done, take them out of the oven. Peel off the skin and cut the top and bottom off. Slice the beets. Melt your homemade butter in a frying pan, put the beets in it and fry them in it for another 20 minutes. Let it smother very gently and absorb the flavours.
  • Beat the yogurt nice and light and put it on a bowl. Place the beet slices on top of roof tiles and scoop the delicious herb salsa on top.

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