Beetroot with Peppadew & Balsamic Dressing


Serves 4-6

1kg beetroot
1.5 L water
Pinch salt
6 peppadews, finely chopped (plus 2 Tbs of the peppadew preserving liquid)
1 tsp Dijon mustard
3 Tbs honey
4 Tbs balsamic vinegar
1/4 cup Extra Virgin olive oil
Salt and pepper


Wash the beetroot well, then place into a pot and cover with cold water, add salt and boil for an hour or until the beetroot is fork-tender.

Allow to cool, then peel and dice.

In a bowl, combine the chopped peppadews and preserving liquid, mustard, honey and balsamic, then whisk well to combine.

Slowly add the olive oil, while whisking, so that the dressing emulsifies.

Season with salt and pepper.

Toss the diced beetroot in the dressing