Slow-roasted beetroot with sour cream and mango salsa

Name: Slow-roasted beetroot with sour cream and mango salsa
Ingredients: 4 Beetroot, whole (Main); ¼ Olive oil, top quality; 1 Lemon, juice; 1 Orange, zest & juice; 1 Mango, peeled and diced (Main); ½ Red onions, diced; ½ Chillies, chopped; ½ tsp Allspice; 2 Tbsp Olive oil; ½ tsp Orange blossom water; 1 to taste Salt & freshly ground pepper; ½ Tbsp Fresh ginger, grated

Michael Craig

Herald on Sunday

By Grant Allen

Beetroot

4	Beetroot, whole (Main)
¼	Olive oil, top quality
1	Lemon, juice

Salsa

1	Orange, zest & juice
1	Mango, peeled and diced (Main)
½	Red onions, diced
½	Chillies, chopped
½ tsp	Allspice
2 Tbsp	Olive oil
½ tsp	Orange blossom water
1 to taste	Salt & freshly ground pepper
½ Tbsp	Fresh ginger, grated

Directions

Beetroot: Place the beetroot in baking dish, pour over the marinade and cover with tin foil. (marinaded in the oil and lemon)
Bake for 1 hour at 160 degrees or until tender.
The Salsa: In a bowl mix all the mango salsa ingredients, finish with lemon juice and season to taste.
To finish: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.