BABY BEETROOTS, ROASTED BUTTERNUT AND BUFFALO LABNEH

Gourmet-Guide-winelands-restaurant

by chef Dale Stevens of Faber

Serves 2

ingredients

  • 100ml buffalo yoghurt
  • 100g baby golden beetroots
  • 100g candy-stripe baby beetroots
  • 100g purple baby beetroots
  • 43ml olive oil
  • 1 medium-sized butternut
  • 50g pumpkin seeds
  • 2t soya sauce
  • 10g castor sugar
  • 10g ground cinnamon
  • 100g watercress, washed
  • salt and pepper

method

  1. Place the buffalo yoghurt in a sieve lined with cloth. Store in fridge overnight, draining off most of the whey. Once it has thickened, add pinch of salt and set aside.
  2. Preheat oven to 180°C. Place baby beetroots in 3 separate baking trays (important to keep the 3 colours separate, as they tend to stain each other) and coat with 20ml olive oil, salt and pepper. Wrap trays in tinfoil and allow to roast at for 45 minutes.
  3. Remove from oven and allow to steam in tray for an additional 15 minutes. This will ensure the beetroots do not overcook. Peel and set aside.
  4. Peel the butternut and portion 2 ‘steaks’. Place the steaks in a baking tray, drizzle with 5ml olive oil, salt and pepper. Cover tray with tin foil and roast at 180°C for 30 minutes. Remove from oven and set aside.
  5. Dice the remaining butternut and drizzle with 8ml of olive oil, salt and pepper. Place diced and seasoned butternut on a baking tray, cover with foil and roast at 180°C for 40 minutes. Once cooked, blend the butternut in a food processor/blender till smooth. Adjust seasoning accordingly.
  6. Toast the pumpkin seeds at 180°C for 12 minutes. Remove from oven and immediately coat with soya sauce, breaking seeds up with a wooden spoon to prevent clumps. Allow to cool and set aside.

plating

  1. Combine the castor sugar and cinnamon in a small bowl; coat top and bottom of butternut steak in the mixture. In a hot pan, roast the butternut steak on low-medium heat with 5ml olive oil, till both sides are golden brown. Once desired colour is achieved, portion the butternut into bite-sized pieces.
  2. Toss the cooled baby beetroots in 5ml olive oil and adjust seasoning accordingly.
  3. On a clean flat plate, place a tablespoon of labneh in the top left corner and 2 tablespoons of butternut puree. Arrange the baby beetroots and the cubed butternut on the plate. Sprinkle with toasted pumpkin seeds and finish off with watercress.
  1. Tip: beetroots are cooked first, then easily peeled.
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