Charred beetroot with lime salsa and pickled chilli from The Guardian Feast Supplement, May 19, 2018: Barbecue Special (page 4) by Yotam Ottolenghi

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Notes about this recipe

  • leahorowitz on May 27, 2018

    As we don’t have a grill with a resting rack (or even a "less hot“ area), I roasted the beets in the oven. I used raw (not pre-cooked) beets, cut them in wedges, let them marinate with the paste for 2 hours and then baked the wedges for about 30 minutes at 200C. Left out the pickled chilli and the maple syrup but instead for a sweet and sour accent drizzled some pomegranate molasses over the wedges before serving. Delicious!

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