Grilled Beetroot

After many requests now revealed…this must be Whalesong’s signature dish! One of the best ways of doing and having them is grilled. So many people say they don’t enjoy eating them but believe me done this way many minds has been changed. Always make more to make sure you have left overs! Marinated over night they turn into a perfect salad ingredient.
4 Bunches of  beetroot with greens still on
Handful of whole coriander seeds, crushed
Olive oil
Balsamic vinegar
Salt & pepper

Clean beetroot leaving about 5cm of storks attached, pay special attention to area were stocks meets beetroot. Quarter beetroot that each quarter has some storks, wash and place in oven pan. Coat with olive oil, season and sprinkle with crushed coriander seeds and season to taste. Place in oven at 200° C for 30 minutes turn occasionally.
Drench with balsamic vinegar and return to oven under grill (10min), turning regularly.

Any left over beetroot can be tossed with some more vinegar and a drizzle of olive oil and refrigerated till needed. will keep up to 4 days.

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