Roasted Beetroot with Ginger, Chives & Peanut–Lime Dip

By Meeta K. Wolff 

Prep Time: 30 minutes
Total Time: 2 hours (1.5 for roasting)
Serves 6  

Ingredients

Beetroot & Marinade

• 1.5 kg small whole beetroot

• 1½ tbsp olive oil

• 2 tsp salt (divided)

• 4½ tbsp rice wine vinegar

• 1 tsp maple syrup

• 25 g fresh ginger, peeled and finely grated

• 15 g chives, cut into 3 cm lengths

• 2½ tsp black sesame seeds, toasted

Peanut–Lime Dressing 

• 100 g smooth peanut butter

• 2½ tsp maple syrup

• 2 tbsp soy sauce

• 1½ tbsp lime juice

• 2 tbsp water (adjust for smoothness)

Method

1. Roast the beetroot
   Heat oven to 240°C (220°C fan).  Place beetroot on large foil sheets, drizzle with olive oil, and sprinkle with salt.
   Wrap tightly and roast for 1½ hours, until tender when pierced.
   Unwrap and let cool slightly before peeling.

2. Marinate the beetroot
   In a large bowl, whisk together rice wine vinegar, maple syrup, ginger, and a pinch of salt.
   Cut each beetroot into six wedges and toss in the marinade. Let sit for 30 minutes to absorb flavor.

3. Make the peanut dip
   In a bowl, combine peanut butter, maple syrup, soy sauce, lime juice, and water.
   Stir until silky and pourable (add more water if needed).

4. Assemble
   Arrange the marinated beetroot on a platter with any remaining marinade.
   Drizzle with olive oil, and sprinkle with chives and sesame seeds.  Serve the the dip on the side.