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
Ostrich & Hasselback Beetroot
with hummus & basil pesto
Hands on Time: 35 - 55 minutes
Overall Time: 55 - 70 minutes
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
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.
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.
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.
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.
Frequently Asked Questions
What is the preparation time for Ostrich & Hasselback Beetroot?
The preparation time for Ostrich & Hasselback Beetroot with hummus & basil pesto is between 35 and 55 minutes.
What is the total time required to make Ostrich & Hasselback Beetroot with hummus & basil pesto?
The total time required to make Ostrich & Hasselback Beetroot with hummus & basil pesto is between 55 and 70 minutes.
How many servings does Ostrich & Hasselback Beetroot provide?
4 servings
What are the main ingredients in Ostrich & Hasselback Beetroot?
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
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?
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
How many calories does Ostrich & Hasselback Beetroot have?
789 calories
How much fat content does Ostrich & Hasselback Beetroot have?
grams
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