Tamarind-Glazed Baked Beetroot
3rd July 2023
With Baby Spinach & Salted Pistachios
We strongly recommend that you bake the beetroot for this recipe according to the instructions below – baked beetroot have a stronger flavour, deeper colour and a denser, crunchier texture. Having said that, you could use boiled and it will still taste really nice. We use regular purple beetroot but do try multicoloured ones if you wish.
6 medium beetroot, trimmed
1 orange, quartered
4 sprigs of rosemary
3 garlic cloves
drizzle of olive oil
100ml warm water
200g raw shelled pistachio nuts
4 tablespoons agave syrup
3 tablespoons middle eastern black tamarind concentrate
½ tablespoon toasted and coarsely crushed cumin seeds
½ teaspoon sumac
splash of olive oil
2 garlic cloves, thinly sliced
¼ red chilli, thinly sliced
200g baby spinach, washed
oat crème fraîche
1. Preheat the oven to 180°c.
2. Cut a piece of foil large enough to wrap the beetroot and an equally large piece of baking paper. Place the foil on a baking tray and top with the baking paper. Put the beetroot and the other ingredients for the baked beetroot on top and then wrap the parchment and foil around to seal tightly. Bake for 1½ hours.
3. Remove from the oven and set aside to cool, leaving the oven on. peel and cut the beetroot in half and then into wedges (discard the orange and aromatics).
4. While the beetroot is cooling, make the salted pistachios.
Add salt to the measured warm water in a bowl and stir until dissolved. Add nuts and leave to soak for a few minutes. Line a baking sheet with baking paper.
5. Using a slotted spoon, scoop the nuts onto the lined baking sheet and spread out, then bake for 15-20 minutes at the same oven temperature as the beetroot. Remove, leave to cool and then crush slightly.
6. To make the glaze, combine all the ingredients in a small bowl.
7. To finish, heat the olive oil in a wok, add the garlic and chilli and fry over a medium-high heat for 1 minute, stirring. Add the baked beetroot and about 1 tablespoon of the glaze and toss over a high heat for about 1 minute until cooled.
8. Transfer the beetroot to a large bowl, add the baby spinach and toss together. Drizzle tamarind glaze on each plate, and then add a smear of oat crème fraîche. Add a pile of the beetroot and spinach mixture, topping off with the pistachios.