Pureed beetroot and grilled sweet potatoes

Serves 2:

Pureed beets:
300 g red beets
2 cloves of garlic
130 g greek yoghurt
1 tbsp olive oil
salt & pepper
To garnish:
roasted pine nuts
avocado
nigella seeds

Grilled sweet potato:
2 large sweet potatoes, washed and sliced lengthways into thin slices
olive oil, for brushing
sea
salt
For the dressing:
2 smoked garlic cloves, finely chopped (see *)
handful of freshly chopped mint leaves
1 red chilli, seeded and finely chopped
2 tbsp extra virgin olive oil
1 tbsp lemon juice

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For the beetroot:

  1. Preheat oven to 200°C.
  2. Wash the beets and pack in aluminium foil. Sprinkle some olive oil on top and roast in the oven for about 1 hour or until a knife slides easily in the center.
  3. Once they are cooled, cut each one into pieces.
  4. Place the beets, garlic and yoghurt in a food processor or blender and blend to a smooth paste. Transfer to a large mixing bowl and stir in the olive oil, pepper and salt. Taste and add more if you like.
  5. Put the nuts in a dry pan and cook over medium-low heat, stirring frequently, until golden.
  6. Peel the avocado and remove the pit. Cut in slices and sprinkle some lemon juice on top to prevent it from turning brown. Season with pepper and salt.
  7. Place the pureed beet on a plate, top with avocado, pine nuts and nigella seeds. Finish with extra pepper.

For the sweet potato:
*wrap the garlic cloves in foil and bake in a preheated oven at 180°C for 30 minutes. This will mellow the flavour.

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  1. Preheat a griddle pan over a high heat.
  2. Brush the sweet potato slices with oil to coat them all over and place straight into the pan (you may need to do this in batches).
  3. Griddle them for 3 minutes on each side until cooked, turning once.
  4. Using tongs, transfer the slices from the pan to a large platter and season with salt.
  5. In a small bowl, mix together all the dressing ingredients until completely combined. Serve with the potatoes.

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