BBQ ROASTED BEETROOT, ORANGE & PISTACHIO SALAD

- METHOD -

Trim the beetroot off the bunch. Wash beetroot thoroughly to remove all traces of grit and peel with a vegetable peeler.  Halve or quarter beetroot – the smaller, the faster it will cook. Place beetroot in the middle of a large sheet of heavyweight tinfoil. Drizzle over olive oil and balsamic vinegar, and dust liberally with Cape Herb & Spice Louisiana Cajun Seasoning. Toss to ensure even coating. Fold tinfoil to form a closed packet with the seam at the top. Stab packet to create two small holes for steam to escape. Place on the braai and cook until soft. (If preferred, you could place the tinfoil packet in a 200 ºC oven and roast until soft.) Allow beetroot to cool to room temperature. Whisk together the olive oil, red wine vinegar and honey and add a generous pinch of salt and black pepper. Plate up beetroot with orange slices, pour over dressing and scatter over chopped pistachios and micro herbs.

Recipe concept & photography by Lizet Hartley.

Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za