Side Servings

Beetroot caramelised in honey, soy and walnuts

Full StarFull Star
4
Easy
10 minutes
40 minutes to 1 hour
Wine/Spirit Pairing
Nuy Muscadel 2008

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Ingredients

Method
  • 8 medium beetroots, washed
  • 1½ cups soy sauce
  • 3 T honey
  • 1 x 5 cm piece fresh ginger, grated
  • 2 T olive oil
  • 50 g raw walnuts
  • 3 T brown sugar
  • Sea salt and freshly ground black pepper

Method

Ingredients

Preheat the oven to 180°C.

Arrange the beetroots on a baking tray and toss with the soy sauce, honey, ginger and olive oil until evenly coated.

Crumble over the raw walnuts, sprinkle with the brown sugar and season to taste. Roast for 40 minutes to an hour, or until sticky and caramelised.

Halve the tender beets and serve warm, drizzled with the pan juices, as part of a salad or to accompany a meat dish.
Per serving: 1475.9 kJ, 4.9 g protein, 15.4 g fat, 47.7 g carbs

Cook's note: to ensure this recipe is entirely wheat-free, choose wheat-free soy sauce, available from health stores.

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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