Taste Magazine
Login/Register
Menu
  • Home
  • Recipes
    • Breakfast
    • Lunch
    • Dinner
    • Starters
    • Mains
    • Desserts
    • Drinks
    • View all
  • Ingredients
    • Apples
    • Cabbage
    • Cheese
    • Citrus
    • Mushrooms
    • Pork
    • Potatoes
    • Root vegetables
    • View all
  • Dishes
    • Curry
    • Braai
    • Slow roasts
    • Soup
    • Pasta
    • Plant-based
    • Warm puddings
    • View all
  • Occasions
    • Birthdays
    • Ramadan
    • Eid
    • Easter
    • Pesach
    • Diwali
    • Hanukkah
    • Christmas
    • New Year’s Eve
  • Popular
    • South African
    • Air fryer
    • Braai
    • Five-ingredients or less
    • 30 minutes or less
    • Great Value
  • Win
    • Competitions
    • Competition Winners
  • Culture
    • Articles
    • How To
    • Columns
    • Glossary
  • WList™ great value hub
  • Login
  • WCellar
  • Contact Us
Editor’s picks
Easy, butter-roasted tomato-and-sausage spaghetti
Great value

Easy, butter-roasted tomato-and-sausage spaghetti

1 hour
Sweetcorn tamarind soup
Corn recipes

Sweetcorn tamarind soup

20 minutes
Pork cacciatore
Italian recipes

Pork cacciatore

50 minutes
  • Home
  • recipe-guide
  • Root vegetable recipes
  • Beetroot recipes
Rosemary lamb lollipops with beetroot tzatziki
Beetroot recipes

Rosemary lamb lollipops with beetroot tzatziki

12 minutes
Steamed salmon with spiced beetroot and dill
Beetroot recipes

Steamed salmon with spiced beetroot and dill

Summer tomato, beetroot and lemony ricotta quinoa salad
Beetroot recipes

Summer tomato, beetroot and lemony ricotta quinoa salad

20 minutes
Pomegranate salt-roasted trout with balsamic beetroot and greens
Beetroot recipes

Pomegranate salt-roasted trout with balsamic beetroot and greens

20 minutes
Harissa-roasted lamb with pomegranate and minted beetroot
Beetroot recipes

Harissa-roasted lamb with pomegranate and minted beetroot

1 1/2 hours
Bright beetroot and olive branch Christmas wreath
Beetroot recipes

Bright beetroot and olive branch Christmas wreath

Beetroot recipes

Grilled kabeljou with raw beetroot salad, strawberries and microgreens

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad
Apple recipes

Ostrich carpaccio with fresh apple, candy-striped beetroot and kohlrabi salad

1 minute
Baby beetroot and carrot salad
Beetroot recipes

Baby beetroot and carrot salad

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli
Beetroot recipes

Raw candy-striped beetroot, jasmine and radish shavings with truffle aioli

Candied beetroot with salmon carpaccio
Beetroot recipes

Candied beetroot with salmon carpaccio

1 hour
Charred beetroot with Parmesan crisps and fresh mint
Beetroot recipes

Charred beetroot with Parmesan crisps and fresh mint

35 minutes
Load more
  • Taste Magazine
  • shop online at woolworths. Shop Now
© 2025 Woolworths holdings limited. All rights strictly reserved.
  • Advertise
  • Contact Us
  • Privacy Policy
  • Terms & Conditions
  • New Media
Please login or register to favourite a recipe.
Login/Register

Charred beetroot with Parmesan crisps and fresh mint

By Hannah Lewry
4
Easy
15 minutes
35 minutes

Ingredients

  • 100 g Parmesan, grated
  • 4 Woolworths candy-striped beetroot, cleaned
  • 4 beetroot, cleaned
  • 3 T olive oil
  • 4 garlic cloves, unpeeled
  • 1 T white balsamic vinegar
  • Sea salt and freshly ground black pepper, to taste
  • 6 fresh mint sprigs

Method

1. Preheat the oven to 180°C.

2. Line a baking tray with greaseproof paper. Generously sprinkle the Parmesan onto the greaseproof paper in thick rectangles and place in the oven for 5 minutes. When melted, remove from the oven and allow to cool before carefully peeling from the paper.

3. Cut any large beetroot in half and leave the smaller ones whole. Toss in the olive oil and arrange in a shallow cast-iron pan. Add the garlic, white balsamic vinegar and season to taste.

4. Place the cast-iron pan on a wire grid over medium-hot smouldering coals. Roast for 30 minutes or until tender, shaking the pan occasionally. Serve hot with the Parmesan crisps and fresh mint.

Cook’s note: If you prefer, crumble Cremezola over the cooked beetroot instead of making Parmesan crisps, the cheese will melt over the hot beetroot.