Even though it’s called hasselback beets, this recipe is hassle-free, Chef! With minimum effort, you will use an eye-catching cutting technique to transform oven-roasted beetroot. Served with NOMU Roast Rub-infused ostrich steak, basted with butter, you only have to crumble a bit of blue cheese, drizzle with chilli oil and garnish with delicate dill for a five-star homemade meal.
Hasselback Beetroot & Ostrich Steak
Hasselback Beetroot & Ostrich Steak
with roast carrot & baby onions
Hands on Time: 25 - 40 minutes
Overall Time: 50 - 70 minutes
Ingredients:
- Baby Onions
- Banhoek Chilli Oil
- Beetroot
- Blue Cheese
- Carrot
- Free-range Ostrich Steak
- Fresh Dill
- NOMU Roast Rub
- Ostrich
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
- Tinfoil
BEETS
Preheat the oven to 200°C. Place the beets between the handles of two wooden spoons, cut side down. Cut slices, through to the spoon, a few mm apart. Coat in oil and season. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Roast until cooked through, 30-35 minutes.
ROAST
Spread the Carrot and the onions on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE IT!
Plate up the hasselback beets alongside the carrots and the onion. Crumble over the blue cheese, and drizzle over the chilli oil. Side with the meat, and garnish with the dill.
BEETS
Preheat the oven to 200°C. Place the beets between the handles of two wooden spoons, cut side down. Cut slices, through to the spoon, a few mm apart. Coat in oil and season. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Roast until cooked through, 30-35 minutes.
ROAST
Spread the Carrot and the onions on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE IT!
Plate up the hasselback beets alongside the carrots and the onion. Crumble over the blue cheese, and drizzle over the chilli oil. Side with the meat, and garnish with the dill.
BEETS
Preheat the oven to 200°C. Place the beets between the handles of two wooden spoons, cut side down. Cut slices, through to the spoon, a few mm apart. Coat in oil and season. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Roast until cooked through, 35-40 minutes.
ROAST
Spread the Carrot and the onions on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE IT!
Plate up the hasselback beets alongside the carrots and the onion. Crumble over the blue cheese, and drizzle over the chilli oil. Side with the meat, and garnish with the dill.
BEETS
Preheat the oven to 200°C. Place the beets between the handles of two wooden spoons, cut side down. Cut slices, through to the spoon, a few mm apart. Coat in oil and season. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Roast until cooked through, 35-40 minutes.
ROAST
Spread the Carrot and the onions on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway).
FRY THE Ostrich
Place a pan over medium-high heat with a drizzle of oil. Pat the Ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning.
PLATE IT!
Plate up the hasselback beets alongside the carrots and the onion. Crumble over the blue cheese, and drizzle over the chilli oil. Side with the meat, and garnish with the dill.
Frequently Asked Questions
What is the preparation time for Hasselback Beetroot & Ostrich Steak?
The preparation time for Hasselback Beetroot & Ostrich Steak with roast carrot & baby onions is between 25 and 40 minutes.
What is the total time required to make Hasselback Beetroot & Ostrich Steak with roast carrot & baby onions?
The total time required to make Hasselback Beetroot & Ostrich Steak with roast carrot & baby onions is between 50 and 70 minutes.
How many servings does Hasselback Beetroot & Ostrich Steak provide?
4 servings
What are the main ingredients in Hasselback Beetroot & Ostrich Steak?
Baby Onions, Banhoek Chilli Oil, Beetroot, Blue Cheese, Carrot, Free-range Ostrich Steak, Fresh Dill, NOMU Roast Rub, Ostrich
What is the nutritional information of Hasselback Beetroot & Ostrich Steak?
Calories: 628, Carbs: 74 grams, Fat: grams, Protein: 52.6 grams, Sugar: 32.4 grams, Salt: 937 grams
How do I prepare Hasselback Beetroot & Ostrich Steak?
PLATE IT!: Plate up the hasselback beets alongside the carrots and the onion. Crumble over the blue cheese, and drizzle over the chilli oil. Side with the meat, and garnish with the dill. FRY THE OSTRICH: Place a pan over medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 2-3 minutes per side (for medium-rare). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan and set aside to rest for 5 minutes before slicing and seasoning. ROAST: Spread the carrot and the onions on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). BEETS: Preheat the oven to 200°C. Place the beets between the handles of two wooden spoons, cut side down. Cut slices, through to the spoon, a few mm apart. Coat in oil and season. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Roast until cooked through, 30-35 minutes.
What should be prepared from my kitchen to make Hasselback Beetroot & Ostrich Steak?
Baby Onions, Banhoek Chilli Oil, Beetroot, Blue Cheese, Carrot, Free-range Ostrich Steak, Fresh Dill, NOMU Roast Rub, Ostrich
How many calories does Hasselback Beetroot & Ostrich Steak have?
628 calories
How much fat content does Hasselback Beetroot & Ostrich Steak have?
grams
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