Beet the blues
If you’re planning a small dinner party this weekend, here’s a fabulously tasty beetroot recipe to wow your guests.
Cooler weather calls for hearty root vegetables and succulent meat dishes. And those, in turn, call for a spicy Shiraz. Tokara Chef Carolize Coetzee has shared the recipe for her flavourful salt-baked beetroot, which is perfectly paired with the estate’s full-bodied premium Tokara Shiraz.
Salt-baked beetroot
You’ll need: 4 medium sized whole beetroot; 800g coarse salt; 3 egg whites from extra-large eggs; 500g cake flour; 250ml water
For the garnish: Raspberries, fennel, toasted walnuts and celery.
To make: Preheat the oven to 180°C.
Blend the salt and flour together in a food processor until fine.
In a mixer with a dough hook, mix the flour mixture with the egg whites and water until a dough is formed.
Wash and dry the unpeeled beetroot.
Roll out the dough until 5mm in thickness. Cut into big enough pieces and wrap around each entire beetroot.
Bake for 1 hour, then remove from oven and cool slightly.
Break open the dough and remove the beetroot. Discard the baked dough. Peel the beetroot, then rinse and dry with paper towel.
Cool and slice the beetroot thinly.
Garnish with raspberry, fennel, toasted walnuts and celery.
The full-bodied Tokara Shiraz can be bought online and delivered to your home. Details: tokara.com
