Seasoned roast beetroot

December 17, 2018
December 18, 2018
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Seasoned roast beetroot


  • 8 medium beetroots, cleaned
  • 30ml olive oil
  • 15ml olive oil
  • 2 onions, sliced
  • 4 garlic cloves, crushed
  • salt and pepper
  • 60ml plain full-cream yogurt
  • 2,5 ml ground cumin
  • handful of fresh coriander
  • 30ml sesame seeds
  • 15ml coriander seeds
  • 5ml cumin seeds
  • 50g salted peanuts, roughly chopped
  • 100g biltong slices
  • 60ml cream cheese
  • finely grated zest of 1 large orange
  • 50g butter, at room temperature
  • handful of fresh parsley and/or coriander


Preheat the oven to 180°C. Keep eight pieces of foil handy.

1 Prick the beetroots with a fork. Put each on a piece of foil and drizzle olive oil over. Wrap tightly in the foil. Arrange on a baking sheet and roast for an hour or until soft (or arrange in hot braai coals and cook until soft). Slice open each beetroot and fill with one of the toppings.

2 ONION AND YOGHURT Heat the oil in a pan and fry the onions until soft. Add the garlic and stir-fry for another minute. Season with salt and pepper and sprinkle over the beetroots. Mix the yoghurt, cumin and coriander and spoon a little on each beetroot.

3 DUKKAH Toast the sesame, coriander and cumin seeds in a dry pan until they start discolouring. Bruise the seeds in a mortar and mix with the peanuts. Sprinkle the mixture over the beetroots.

4 ORANGE BUTTER Mix the ingredients well and spoon onto the hot beetroots.

Thank you for this super recipe!


Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.