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  • Cumin seeds 10.0 g
  • 1l Ginger ale
  • Beetroot, raw 250.0 g
  • 5g Cumin seeds (toasted)
  • Oil, Sunflower 30.0 ml
  • 10g Confit ginger (sliced)
  • 30ml Confit ginger (liquid)
  1. Beetroot:

    • In a pot, dry roast the cumin seeds for 1 minute, then add the ginger ale.
    • Add the beetroot to the liquid, cover with a cartouche and poach over medium heat until tender.
    • Once the beetroot is poached, remove and reduce the liquid until syrupy, and reserve.
    • In a frying pan, add the toasted cumin seeds and oil. Then add the Robertsons Barbecue Spice and ginger, and fry the beetroot.
    • When heated through, add the ginger syrup.
  2. To Serve:

    • Serve with roasted sweet potato wedges, seasoned with Robertsons Veggie Seasoning and blanched mangetout.
  3. Serving suggestion:

    Assemble the beetroot amongst all the ingredients, drizzle a reduced ginger ale reduction over the beetroot and garnish with micro herbs.