Name: Braaied beetroot
Prep time: 20 min
Cook time: PT1½M
Total time: 21 min
Yield: 4 servings
Cuisine: Side Servings
Ingredients: Woolworths raw baby beetroot, washed 2bunches ,olive oil 4T,sea salt and freshly ground black pepper, to taste ,Woolworths smooth ricotta, tubs 2 x 250ml,lemon, zested 1,Woolworths BBQ spiced almonds, packet, chopped 1 x 100 g,For the dressing, mix: ,wholegrain mustard 2T,olive oil ¼cup,honey 2–3T,red wine vinegar 1–2T,garlic, minced ½clove,sea salt and freshly ground black pepper, to taste

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Braaied beetroot

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Seven colours creamed spinach stuffed butternut

50 minutes

11 of 65

Seven colours creamed spinach stuffed butternut

Difficulty Easy

Prep Time 15 minutes

Cooking Time 50 minutes

Ingredients

2 butternuts, halved and seeded
2 T olive oil
sea salt and freshly ground black pepper, to taste
400 g baby spinach, washed
2⁄3 cup Woolworths white béchamel sauce
100 g Parmesan, grated

Method

1. Preheat the oven to 180°C. Drizzle the butternut with olive oil and season. Roast the butternut for 40 minutes, or until soft, and scoop out some of the flesh.

2. Meanwhile, blanch the spinach in salted water. Drain and run under cold water to stop the cooking process. Squeeze to remove any excess moisture.

3. Heat the béchamel over a low heat and add the blanched spinach. Mix well.

4. Scoop the creamed spinach into the cooked butternut halves and top with the Parmesan.

5. Return to the oven and bake until the cheese is melted and golden – about 10 minutes.

Cook's note: This vegetable side is served every Sunday in my family as part of the seven-colours meal.

Find more South African recipes here.

Photograph: Jan Ras
Production: Bianca Strydom
Food assistant: Irinja Bekker

This is a test recipe

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Seven colours creamed spinach stuffed butternut

Seven colours creamed spinach stuffed butternut

Ingredients

Method