Recipes BBQ ROASTED BEETROOT, ORANGE & PISTACHIO SALAD

BBQ ROASTED BEETROOT, ORANGE & PISTACHIO SALAD

Prep 15 mins
Cooking 60 - 90 mins
Serves 4

Beetroot is the bête noire of many, understandably so if you’re going to go all 70’s on them with vinegar and little else. Treat them right however, and this earthy root veg delights. Roasting is the way to go if you want to really intensify beetroot’s flavour. A liberal sprinkling of our mildly spicy Cape Herb & Spice Louisiana Cajun Seasoning  is the perfect way to add extra depth of flavour. Plate these ruby beauties up with slices of juicy oranges and pistachios for some crunch and you’re done.

- WHAT YOU WILL NEED -

  • FOR THE SALAD
  • Bunch of baby beetroot
  • 1 Tbsp olive oil
  • ½ Tbsp balsamic vinegar
  • A sprinkle of LOUISIANA CAJUN
  • 3 oranges, peeled and sliced
  • ½ cup raw pistachio nuts, roughly chopped micro leaves
  • FOR THE DRESSING
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1 tsp runny honey
  • salt and pepper

- METHOD -

Trim the beetroot off the bunch. Wash beetroot thoroughly to remove all traces of grit and peel with a vegetable peeler.  Halve or quarter beetroot – the smaller, the faster it will cook. Place beetroot in the middle of a large sheet of heavyweight tinfoil. Drizzle over olive oil and balsamic vinegar, and dust liberally with Cape Herb & Spice Louisiana Cajun Seasoning. Toss to ensure even coating. Fold tinfoil to form a closed packet with the seam at the top. Stab packet to create two small holes for steam to escape. Place on the braai and cook until soft. (If preferred, you could place the tinfoil packet in a 200 ºC oven and roast until soft.) Allow beetroot to cool to room temperature. Whisk together the olive oil, red wine vinegar and honey and add a generous pinch of salt and black pepper. Plate up beetroot with orange slices, pour over dressing and scatter over chopped pistachios and micro herbs.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za

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