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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:

  1. Heat a saute pan on a high heat until it smokes,
  2. Add a drizzle of rapeseed oil followed by the beetroot, garlic, chilli and cumin.
  3. Saute until all ingredients gain a little colour.
  4. Add the kombucha and reduce to a simmer.
  5. Cook until the beetroot starts to soften, turn the heat up high and reduce the remaining liquor down until it coats the beets.
  6. Season and serve.

 

Recipe by Gelf Alderson, Head Chef at River Cottage

 

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