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There so much to say and even more to eat. Hence a blog for each was born.

Tuesday 20 May 2014

Bloody Beetroot (Roast Vegetables recipe)

My maternal grandmother has been one of my biggest culinary influences. Ma, as we affectionately called her, had this massive stone mortar and pestle. It's  pestle was easily 1m and Ma was about 1.4m (I still snicker when I see that picture in my head). Ma barely spoke Afrikaans and only used English in self defence, but I still managed to learn many cooking gems from her:

  • It's the cook who creates a great (or bad) dish, not the equipment
  • Make the best dish using what is available to you
  • It's okay to mess up as long as you clean up
  • Never underestimate the impact a side dish has on your main dish
  • Make every dish your own

Beetroot salad is for some odd reason one of the first things I remember watching her prepare in her kitchen. I have been hooked on beetroots ever since and recently try and incorporate it wherever possible (much to the horror of my kids "Why is there blood in the vegetables?").


Bloody Roasted Vegetables (serves 4 - 8)

Ingredients

1 x medium red onion, peeled and segmented
1 x green bell pepper, deseeded and cut into roughly 2cm X 3cm pieces

1 x red bell pepper, deseeded and cut into roughly 2cm X 3cm pieces
1 x yellow bell pepper, deseeded and cut into roughly 2cm X 3cm pieces
1 x 300g butternut with skin, cut into pieces of approximately 1.5cm thickness
1 x 500g sweet potato with skin, cut into pieces of approximately 1.5cm thickness
1kg cut beetroot, parboiled for 15 minutes

1 tsp fine salt
1/4 cup raw honey
1/2 cup olive oil
1 tsp mixed herbs


Method

1. Whisk together the salt, honey, olive oil and herbs




2. Toss the beetroot in 1 tablespoon if the mixture in a separate bowl and toss the remainder of the marinade in the remainder of the mixed vegetables





3. Place 1/3 of the mixed vegetables in the glass, ovenproof dish and place half the beetroot in between. Repeat with the rest of the beetroot. Place the remainder of the mixed vegetables on top with the remaining marinade




4. Baked in a 200 degree Celsius preheated oven for 45 minutes. Toss the vegetables half way thru baking time




Colourful, flavourful and will have the kids asking for more

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