Tenina.com's Roasted and Pickled Beetroot with Preserved Lemon



  1. Preheat oven to 180°C. Wash and trim beetroot. Wrap each one seperately in aluminium foil with a drizzle of EVOO and place into a baking tray. Roast until tender. Cool until you can touch them.

  2. Using the foil, rub the skins off and discard. Quarter or cut each beetroot into wedges and place into a shallow dish.

  3. While the beetroot is roasting, dry toast the coriander seeds on a medium heat until fragrant and just smoking. Cool.

  4. Place all remaining ingredients into a bowl with the toasted coriander seeds and stir with a fork. Pour over the still warm beetroot. Allow to marinate for at least 1 hour.

  5. Serve on their own, or as shown, with fresh baguette, bocconcini and plenty of EVOO.

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