Roast Beetroot with Cumin, Chilli, Bay and Hedge Kombucha
Beetroot adds a wonderfully earthy flavour to dishes, team that with the sweetness of Hedge Kombucha and there’s no doubt you’ll Impress your guests with the most incredible side. Makes one serving Ingredients : 2 Freshly picked medium sized beetroots peeled and cut into wedges 1 medium red chilli, finely sliced 4 bay leaves 1 […]
Beetroot adds a wonderfully earthy flavour to dishes, team that with the sweetness of Hedge Kombucha and there’s no doubt you’ll Impress your guests with the most incredible side.
Makes one serving
Ingredients :
- 2 Freshly picked medium sized beetroots peeled and cut into wedges
- 1 medium red chilli, finely sliced
- 4 bay leaves
- 1 tablespoon of toasted cumin seeds
- 1 garlic clove, bashed
- 1 bottle of River Cottage Hedge Kombucha
Method:
- Heat a saute pan on a high heat until it smokes,
- Add a drizzle of rapeseed oil followed by the beetroot, garlic, chilli and cumin.
- Saute until all ingredients gain a little colour.
- Add the kombucha and reduce to a simmer.
- Cook until the beetroot starts to soften, turn the heat up high and reduce the remaining liquor down until it coats the beets.
- Season and serve.
Recipe by Gelf Alderson, Head Chef at River Cottage
Check out our other Kombucha recipes!
