What are the main ingredients in Ostrich & Hasselback Beetroot?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Tinfoil, Butter

What is the nutritional information of Ostrich & Hasselback Beetroot?

Calories: 789, Carbs: 60 grams, Fat: grams, Protein: 45 grams, Sugar: 26.9 grams, Salt: 1035 grams

How do I prepare Ostrich & Hasselback Beetroot?

DINNER = DONE: Smear half of the plate with the hummus, top with the roasted hasselback beets, and drizzle over the pesto. Side with the fresh salad, the browned ostrich, and scatter over the toasted nuts. Enjoy. O-YUM OSTRICH: Return the pan to 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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside. PEAR SALAD: In a bowl, combine the green leaves, the cucumber half-moons, the quartered mushrooms, the sliced pear, the lemon juice, a drizzle of olive oil, and seasoning. ALL THE ALMONDS: Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside. I’LL BE HASSELBACK: Preheat the oven to 220°C. Place the rinsed beets between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 45-50 minutes.

What should be prepared from my kitchen to make Ostrich & Hasselback Beetroot?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Tinfoil, Butter

Ostrich & Hasselback Beetroot

Name: Ostrich & Hasselback Beetroot
Prep time: 35 min
Total time: 55 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Tinfoil; Butter

Named after the Swedish restaurant that first used this technique on potatoes, you will be creating hasselback beets today. Fancy, Chef! This will be dished up on a smear of creamy hummus and drizzled with Pesto Princess Basil Pesto. Seared & butter-basted ostrich, a zesty pear, mushroom & greens salad and toasted almonds complete the fusion of flavours dish.

Ostrich & Hasselback Beetroot

with hummus & basil pesto

Hands on Time: 35 - 55 minutes

Overall Time: 55 - 70 minutes

Download the Recipe for 2

Ingredients:

Almonds
Beetroot
Button Mushrooms
Cucumber
Free-range Ostrich Chunks
Green Leaves
Hummus
Lemon Juice
NOMU One For All Rub
Ostrich
Pear
Pears
Pesto Princess Basil Pesto

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel
Tinfoil
Butter

Serves 1

I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the rinsed beets between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 45-50 minutes.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PEAR SALAD
In a bowl, combine the green leaves, the cucumber half-moons, the quartered mushrooms, the sliced pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM OSTRICH
Return the pan to 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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
DINNER = DONE
Smear half of the plate with the hummus, top with the roasted hasselback beets, and drizzle over the pesto. Side with the fresh salad, the browned ostrich, and scatter over the toasted nuts. Enjoy.

Beetroot - 200g
Almonds - 10g
Green Leaves - 20g
Cucumber - 50g
Button Mushrooms - 65g
Pear - 1
Lemon Juice - 10ml
Free-range Ostrich Chunks - 150g
NOMU One For All Rub - 5ml
Hummus - 50ml
Pesto Princess Basil Pesto - 30ml

Download the Recipe

Serves 2

I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the rinsed beets between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 45-50 minutes.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PEAR SALAD
In a bowl, combine the green leaves, the cucumber half-moons, the quartered mushrooms, the sliced pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM OSTRICH
Return the pan to 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 (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
DINNER = DONE
Smear half of the plate with the hummus, top with the roasted hasselback beets, and drizzle over the pesto. Side with the fresh salad, the browned ostrich, and scatter over the toasted nuts. Enjoy.

Beetroot - 400g
Almonds - 20g
Green Leaves - 40g
Cucumber - 100g
Button Mushrooms - 125g
Pear - 1
Lemon Juice - 20ml
Free-range Ostrich Chunks - 300g
NOMU One For All Rub - 10ml
Hummus - 100ml
Pesto Princess Basil Pesto - 60ml

Download the Recipe

Serves 3

I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the rinsed beets between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 50-60 minutes.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PEAR SALAD
In a bowl, combine the green leaves, the cucumber half-moons, the quartered mushrooms, the sliced pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
DINNER = DONE
Smear half of the plate with the hummus, top with the roasted hasselback beets, and drizzle over the pesto. Side with the fresh salad, the browned ostrich, and scatter over the toasted nuts. Enjoy.

Beetroot - 600g
Almonds - 30g
Green Leaves - 60g
Cucumber - 150g
Button Mushrooms - 190g
Pears - 2
Lemon Juice - 30ml
Free-range Ostrich Chunks - 450g
NOMU One For All Rub - 15ml
Hummus - 150ml
Pesto Princess Basil Pesto - 90ml

Download the Recipe

Serves 4

I’LL BE HASSELBACK
Preheat the oven to 220°C. Place the rinsed beets between the handles of two wooden spoons. Cut slices, through to the spoon, a few mm apart. Wrap each hasselback beet in tin foil, and place them, cut-side up, on a roasting tray. Coat in oil and season. Roast until cooked through, 50-60 minutes.
ALL THE ALMONDS
Place the almonds in a pan over medium heat. Toast until golden brown, 2-4 minutes (shifting occasionally). Remove from the pan and set aside.
PEAR SALAD
In a bowl, combine the green leaves, the cucumber half-moons, the quartered mushrooms, the sliced pear, the lemon juice, a drizzle of olive oil, and seasoning.
O-YUM OSTRICH
Return the pan to medium-high heat with a drizzle of oil. Pat the ostrich dry with paper towel. When hot, sear the ostrich until browned, 3-4 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and the NOMU rub. Remove from the pan. Season and set aside.
DINNER = DONE
Smear half of the plate with the hummus, top with the roasted hasselback beets, and drizzle over the pesto. Side with the fresh salad, the browned ostrich, and scatter over the toasted nuts. Enjoy.