Looking for a new recipe to way this vegetable? Try this roasted beetroot recipe and pop them straight on the braai.
- 6 golden or red baby beetroots, 800 grams–1 kilograms total, leafy tops and root ends removed.
- Extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground black pepper
- 150 grams wild rocket (about 8 cups)
- 100–120 grams crumbled goat's cheese (about 1 cup)
- 3 tablespoons roughly chopped fresh tarragon leaves
- ½ cup shelled roasted, salted pistachios
- Prepare the braai for indirect cooking over medium heat 180°–230°C (350°–450°F).
- Scrub the beetroots under cold water, and then lightly brush them all over with oil. Braai the beetroots over indirect medium heat, with the lid closed, until they are tender but not too soft when pierced with the tip of a knife, 45–60 minutes, turning once or twice. Remove from the braai and place in a bowl. Cover with cling wrap and leave to stand at room temperature until cool enough to handle.
- Whisk the dressing ingredients. Add ¼ cup oil in a steady stream, whisking constantly to emulsify. Set aside.
- Remove the beetroots from the bowl and, using a sharp paring knife, cut off the stem ends and remove the peel.
- Cut each beetroot in half horizontally, then cut each half into quarters or eighths. Put the beetroots into a bowl, drizzle with ¼ cup of the dressing and gently toss to coat. Put the rocket into another bowl, drizzle with just enough of the remaining dressing to coat the leaves very lightly, 3–4 tablespoons, and toss to combine. Arrange the rocket on a platter or individual plates. Spoon the beetroots over the rocket. Top with the goat's cheese, tarragon and pistachios. Serve immediately.
You also might like: Boerewors and Beans for Braai Day (or any other day)
You also might like: Braaied Seafood Skewers
Taken from Weber Classics: The Ultimate Braai Book (Struik Publishers).