Recipe: Slow-roasted beetroot with sour cream and mango salsa

By Grant Allen

1 comment
Slow-roasted beetroot with sour cream and mango salsa. Photo / Michael Craig
Slow-roasted beetroot with sour cream and mango salsa. Photo / Michael Craig

Ingredients

• 4 whole beetroot Mango salsa
• Marinate 1 whole mango peeled and diced
• 1 orange zest ½ red onion diced
• 1 orange juice ½ chilli chopped
• ¼ tsp. all spice 2 tbsp. olive oil
• ½ tsp. orange blossom water salt and pepper
• ¼ top olive oil juice of one lemon
• ½ tbs fresh chopped mint
• ½ tbsp freshly grated ginger
• 1 cup sour cream


1. Place the beetroot in baking dish, pour over the marinade and cover with tin foil. Bake for 1 hour at 160 degrees or until tender.

2. In a bowl mix all the mango salsa ingredients, finish with lemon juice and season to taste.

3. Cut the top of each beetroot. Place one spoonful of sour cream on the top of each and garnish with the mango salsa and fresh mint leaves.

- Herald on Sunday

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