This is an Ottolenghi recipe, and very delicious. The ingredients are relatively few and also relatively simple so they can be made from things many of us have in the cupboard. It isn't instant. And don't try using ready cooked beetroot, it has to be home cooked.
You can substitute brown sugar, date syrup or honey for the maple syrup. I used soft cider vinegar mixed with balsamic vinegar because I don't keep white balsamic, and I've no idea if it tastes the same! I also used crunchy peanut butter.
The peanut dressing is a very good dip and can be used as a vegan satay sauce.
Baked beetroot with peanut dressing
1kg whole small beetroot (about 10) topped
1 tbsp olive oil
Salt and pepper
3tbsp white balsamic vinegar
½ tsp maple syrup
20g fresh ginger peeled and finely grated
10g chives, cut into 3cm lengths
1 tsp black sesame seeds, toasted
Peanut dressing
1 tsp maple syrup
1.5 tbsp soy sauce
1 tbsp lime juice
Method
- Heat the oven to 240C (220C fan)/475F/gas 9. Lay the beetroot on a large sheet of kitchen foil, drizzle over a tablespoon of oil and sprinkle with a half-teaspoon of salt, and wrap tightly, so the beets are completely covered. Bake for an hour and a half, until a knife goes through the beetroots easily, then remove the foil and leave until cool enough to handle. Once cooled, peel with a small knife.
- While the beetroot is roasting, make the marinade. In a large bowl, mix the vinegar, maple syrup and ginger with a third of a teaspoon of salt and set aside.
- Cut each peeled beetroot into six wedges, toss in the marinade and set aside for half an hour.
- Meanwhile, make the dressing. Put the peanut butter, maple syrup, soy sauce, lime juice and two tablespoons of water in a small bowl and stir until smooth.
- Arrange the beetroot and any remaining marinade on a lipped platter, spoon over half the dressing and the remaining tablespoon of oil, sprinkle with the chives and sesame seeds and serve at room temperature with the rest of the peanut dressing on the side.
