{"id":7776,"date":"2020-07-01T08:29:47","date_gmt":"2020-07-01T06:29:47","guid":{"rendered":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/?p=7776"},"modified":"2024-05-28T12:42:30","modified_gmt":"2024-05-28T10:42:30","slug":"beet-the-mid-winter-blues","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/ballito-umhlanga\/blog\/2020\/07\/01\/beet-the-mid-winter-blues\/","title":{"rendered":"BEET the mid-winter blues…"},"content":{"rendered":"

A lovely spicy Shiraz is a slam dunk for winter beets<\/strong>
\nCooler weather calls for hearty root vegetables and succulent meat dishes. And those, in turn, call for a spicy Shiraz. Tokara Chef Carolize Coetzee has shared the recipe for her flavourful salt-baked beetroot, which is perfectly paired with the estate\u2019s full-bodied premium Tokara Shiraz.<\/p>\n

Salt-baked beetroot<\/strong><\/p>\n

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\nYou\u2019ll need:<\/strong>
\n4 medium sized whole beetroot; 800g coarse salt; 3 egg whites from extra-large eggs; 500g cake flour; 250ml water
\nFor the garnish: Raspberries, fennel, toasted walnuts and celery.
\nMethod:<\/strong>
\nPreheat the oven to 180\u00b0C
\nBlend the salt and flour together in a food processor until fine. In a mixer with a dough hook, mix the flour mixture with the egg whites and water until a dough is formed.
\nWash and dry the unpeeled beetroot.
\nRoll out the dough until 5mm in thickness. Cut into big enough pieces and wrap around each entire beetroot.
\nBake for 1 hour, then remove from oven and cool slightly. Break open the dough and remove the beetroot. Discard the baked dough.
\nPeel the beetroot, then rinse and dry with paper towel. Cool and slice the beetroot thinly. Garnish with raspberry, fennel, toasted walnuts and celery.<\/p>\n

\"\"These Babylonstoren Beetroot & Garlic Salt Flakes<\/strong> add extra flavour and a pop of colour to even the most simple dish. The beetroot stains the salt a beautiful pink colour and gives it a delicate, earthy flavour, while the garlic gives the mixture some punch. R70 from babylonstoren.com<\/p>\n

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A glass of red. A platter of cheeses \u2013 including a creamy blue. A bottle of Woolworths\u2019 Beetroot & Fig Preserve<\/strong>. Life is good. R52.99 from Woolies.<\/p>\n

This full-bodied Tokara Shiraz<\/strong> is available at a cellar door price of R125, for online purchase and delivery. Details: tokara.com<\/p>\n