Ostrich & Hasselback Beetroot

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

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
Photo of Ostrich & Hasselback Beetroot
  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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, 50-60 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. 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

  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, 50-60 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. 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 - 800g

  • Almonds - 40g

  • Green Leaves - 80g

  • Cucumber - 200g

  • Button Mushrooms - 250g

  • Pears - 2

  • Lemon Juice - 40ml

  • Free-range Ostrich Chunks - 600g

  • NOMU One For All Rub - 20ml

  • Hummus - 200ml

  • Pesto Princess Basil Pesto - 125ml

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