{"id":5799,"date":"2020-05-03T12:04:30","date_gmt":"2020-05-03T10:04:30","guid":{"rendered":"https:\/\/getitmagazine.co.za\/joburg-west\/?p=5799"},"modified":"2024-05-31T09:16:44","modified_gmt":"2024-05-31T07:16:44","slug":"recipe-salt-baked-beetroot","status":"publish","type":"post","link":"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/05\/03\/recipe-salt-baked-beetroot\/","title":{"rendered":"RECIPE: Salt-baked beetroot"},"content":{"rendered":"<p>Cooler weather calls for a spicy Shiraz with hearty root vegetables and succulent meat dishes. TOKARA Chef Carolize Coetzee\u2019s flavourful salt-baked beetroot is the perfect autumn comfort food for this Stellenbosch wine estate\u2019s full-bodied premium Shiraz.<br \/>\n\u201cShiraz is one of those varieties that shows smoother, rounder textures on the palate than the classic Bordeaux cultivars. It is also less tannic and as such is a rather flexible friend in the food pairing game,\u201d says winemaker Stuart Botha.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8083\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/04\/Chef-Carolize-Coetzee-LR-266x400.jpg\" alt=\"\" width=\"266\" height=\"400\" \/><\/p>\n<p>The new TOKARA Shiraz 2018 vintage is well-matched with Chef Carolize\u2019s beetroot recipe, her autumnal take on carpaccio and an excellent side dish for the game.<br \/>\nBeetroot is both rich and earthy with subtle sweetness and caramelisation adding intense character for a perfect match with a more full-bodied red such as Shiraz.<\/p>\n<p>\u201cThe spiciness of the TOKARA Shiraz matches the anise flavours of the fennel in this stunning beetroot dish, which in turn accentuates the red fruit characteristics of this iconic Rhone grape,\u201d adds Botha<\/p>\n<p>The red fruits in the wine harmonise with the raspberries and the barrel ageing notes marry seamlessly with the toasted walnuts and celery Chef Carolize scatters over the beetroot carpaccio.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8085\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/04\/Tokara-Shiraz-2018-LR-133x400.jpg\" alt=\"\" width=\"133\" height=\"400\" \/><\/p>\n<p>\u201cAs a rule, beetroot pairs better with reds than with whites and one crazy thing is that the deep red colour of the beetroot fools the brain into believing this too,\u201d Botha quips.<\/p>\n<p>Family recipes, heirloom ingredients and memories conjured up by food are the heart of Chef Carolize\u2019s cooking. Her take on baked beetroot when paired with TOKARA Shiraz is nothing short of a joyous taste experience.<\/p>\n<p>TOKARA Shiraz is available at a cellar door price of R125. For online purchase and delivery after the lockdown, visit\u00a0<a href=\"http:\/\/www.tokara.com\/products\" target=\"_blank\" rel=\"noopener noreferrer\">www.tokara.com\/products<\/a><\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-8081\" src=\"https:\/\/getitmagazine.co.za\/highway-berea\/wp-content\/uploads\/sites\/23\/2020\/04\/Salt-baked-beetroot-LR-400x267.jpg\" alt=\"\" width=\"400\" height=\"267\" \/><\/p>\n<p><strong>Chef Carolize\u2019s Salt-baked beetroot<\/strong><\/p>\n<p><strong>Ingredients<\/strong><\/p>\n<p>4 medium-sized whole beetroot<br \/>\n800g coarse salt<br \/>\n3 egg whites from extra-large eggs<br \/>\n500g cake flour<br \/>\n250ml water<\/p>\n<p><strong>Method<\/strong><br \/>\nPreheat the oven to 180C<br \/>\nBlend the salt &amp; flour together in a food processor until fine.<br \/>\nIn a mixer with a dough hook, mix the flour mixture with the egg whites and water until a dough is formed.<br \/>\nWash and dry the unpeeled beetroot.<br \/>\nRoll out the dough until 5mm in thickness. Cut into big enough pieces and wrap around each entire beetroot.<br \/>\nBake for 1 hour.<br \/>\nRemove from oven &amp; cool slightly.<br \/>\nBreak open the dough &amp; remove the beetroot. Discard the baked dough.<br \/>\nPeel the beetroot, then rinse &amp; dry with a paper towel.<br \/>\nCool &amp; slice the remaining beetroot thinly.<\/p>\n<p><strong>Garnish:<\/strong><br \/>\nChef Carolize tops hers with raspberry, fennel, toasted walnuts &amp; celery.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cooler weather calls for a spicy Shiraz with hearty root vegetables and succulent meat dishes. TOKARA Chef Carolize Coetzee\u2019s flavourful salt-baked beetroot is the perfect autumn comfort food for this Stellenbosch wine estate\u2019s full-bodied premium Shiraz. \u201cShiraz is one of those varieties that shows smoother, rounder textures on the palate than the classic Bordeaux cultivars. [&hellip;]<\/p>\n","protected":false},"author":121,"featured_media":5800,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[38],"tags":[],"class_list":{"0":"post-5799","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-food-wine"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>RECIPE: Salt-baked beetroot - Get it Joburg West<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/getitmagazine.co.za\/joburg-west\/blog\/2020\/05\/03\/recipe-salt-baked-beetroot\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"RECIPE: Salt-baked beetroot - Get it Joburg West\" \/>\n<meta property=\"og:description\" content=\"Cooler weather calls for a spicy Shiraz with hearty root vegetables and succulent meat dishes. TOKARA Chef Carolize Coetzee\u2019s flavourful salt-baked beetroot is the perfect autumn comfort food for this Stellenbosch wine estate\u2019s full-bodied premium Shiraz. \u201cShiraz is one of those varieties that shows smoother, rounder textures on the palate than the classic Bordeaux cultivars. 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