Beetroot Skewers (Marinated)

1. 1 Beetroot≈ $2.50 per kg 250 g
2. 2 Soy sauce 10 ml
3. 3 Garlic≈ $10.00 per kg 5 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Olive oil 15 ml
6. 6 Vinegar 9% 10 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Nutmeg to taste
9. 9 Allspice to taste
10. 10 Ground black pepper 1 g
11. 11 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the beetroot¹ and boil whole in salted water for 30–40 minutes until just tender. Cool and cut into large cubes.

2. Finely chop the onion⁴ and sauté in olive oil for 4–5 minutes until soft. Mince the garlic³.

3. Combine the onion⁴, garlic³, soy sauce, vinegar, nutmeg, allspice, and black pepper. Add 50 ml water, bring to a boil, then cool.

4. Pour the marinade over the beetroot¹ and let sit for 1 hour.

5. Preheat the oven to 200 °C (400 °F). Thread the beetroot¹ cubes onto skewers.

6. Roast for 15–20 minutes, turning occasionally, until the edges are deep brown and caramelized.

7. Serve, sprinkled with chopped dill⁷.