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Baked beetroot with cashew chilli crust
Ingredients
| Quantity | Item |
|---|---|
| 4 | Golf ball-sized beetroot |
| 1tbsp | Honey |
| 1tbsp | Vinegar |
| 50g | Unsalted cashew nuts |
| Pinch | Cayenne pepper |
| Pinch | Smoked paprika |
| Enough for seasoning | Salt & pepper |
| Enough for frying | Oil |
Method
Scrub beetroot and wrap individually in in foil. Bake in oven for 1 hour at 200°C until tender.
Meanwhile…
Add the honey and vinegar to a pan and boil to make sticky sauce and set aside.
Fry the cashew nuts in oil until golden.
Grind the fried cashews and add a pinch of cayenne pepper and a pinch of smoked paprika and mix well.
Once beetroot cooked, peel them – you might want to wear gloves – and cut into cubes.
Dip the cubed beetroot into the sticky sauce then into the crushed cashew mix.
