Golden & Red Beetroot Recipe
habanero chilli crema, smoked almonds
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Beetroots
Preheat your oven to 400°F (200°C). Wrap the golden and red beetroot individually in aluminum foil with a drizzle of olive oil, salt, and pepper. Place them on a baking tray and roast for about 45-60 minutes or until fork-tender.
- 2
Make the Habanero Chilli Crema
While the beetroots are roasting, finely chop the habanero chilli (removing seeds for less heat if desired) and mix with sour cream in a bowl. Add salt and pepper to taste, then set aside.
- 3
Prepare the Smoked Almonds
In a dry skillet over medium heat, toast the smoked almonds for about 5 minutes, stirring frequently until fragrant. Remove from heat and let cool.
- 4
Assemble the Dish
Once the beetroots are done, remove them from the oven and let them cool slightly. Peel the skins off, slice them into rounds, and arrange on a serving platter. Drizzle with the habanero crema and sprinkle the toasted smoked almonds and fresh cilantro on top.
