|
Preparation:
15 minutes + precooking Cooking: 15 minutes |
Servings: 4 -6
|
Ingredients
2 medium beetroots - washed 1 red onion 1 tbsp seeded mustard or black mustard seeds 1/4 cup red wine vinegar 1/2 tbsp cumin seeds 1/2 tbsp coriander seeds 1 red chilli finely sliced 1 tsp sugar salt, oil |
Method
Roast the scrubbed beetroot, wrap in foil and roast in a hot oven for 30-40 mins until cooked. Allow to cool, then peel and roughly chop the beetroots. Chop the onion and fry in a little oil on medium heat. Add the beetroot, mustard or mustard seeds, cumin, coriander and chilli, and cook for 5 mins, then add the red wine vinegar and sugar Salt to taste and cook for another 10 mins on low heat. Allow to cool and then put mixture into a food processor or blender and pulse until coarsely chopped. Adjust seasonings to taste. Serve as a spread or dip with crackers/flatbread or as an accompaniment to meat or grilled fish. |